A moist and tangy Lemon Yogurt Cake made with Greek yogurt and fresh lemon juice—perfect for dessert or tea time.

Scale

1 cup plain Greek yogurt

¾ cup granulated sugar

½ cup vegetable oil

3 large eggs

Zest of 1 lemon

Juice of 1 lemon

1 ½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp vanilla extract (optional)

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1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.

2. In a bowl, whisk together yogurt, sugar, and eggs.

3. Add lemon zest, lemon juice, oil, and vanilla extract. Mix well.

4. In a separate bowl, mix flour, baking powder, baking soda, and salt.

5. Gently fold dry ingredients into wet until just combined.

6. Pour batter into the prepared pan and smooth the top.

7. Bake for 45–50 minutes or until a toothpick inserted comes out clean.

8. Let cool in pan for 10 minutes, then transfer to wire rack.

9. Optional: mix powdered sugar and lemon juice to make a glaze and drizzle over cooled cake.

You can store this cake at room temperature for up to 3 days.

Add berries or swap lemon for orange zest for a twist.