Moist and Fluffy Lemon Yogurt Cake Recipe
Moist and Fluffy Lemon Yogurt Cake Recipe made with flour, lemon zest, yogurt, eggs, olive oil, lemon juice, sugar, and powdered sugar glaze.
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Servings: 8
Ingredients
For the Cake
- 2 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 c granulated sugar
- 2 lemons zested
- 1 c plain whole milk yogurt
- 3 large eggs
- 1/2 c extra-virgin olive oil
- 1 tsp vanilla extract
- 1/3 c freshly squeezed lemon juice
For the Lemon Syrup
- 1/4 c granulated sugar
- 1/4 c freshly squeezed lemon juice
For the Lemon Glaze
- 1 c powdered sugar
- 2 –3 tbsp freshly squeezed lemon juice
Instructions
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the loaf pan.
- Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
Combine the dry ingredients.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
Prepare the lemon sugar.
- In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant.
Add the wet ingredients.
- Whisk the yogurt, eggs, olive oil, vanilla extract, and lemon juice into the lemon sugar mixture until smooth.
Combine the batter.
- Add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined and no streaks of flour remain. Do not overmix.
Transfer to the pan.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
Bake the cake.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Prepare the lemon syrup.
- While the cake bakes, combine the granulated sugar and lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until the sugar dissolves. Remove from heat and set aside.
Cool the cake briefly.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Remove from the pan.
- Use the parchment paper overhang to lift the cake from the pan and transfer it to a wire rack.
Apply the lemon syrup.
- Poke small holes over the top of the warm cake with a toothpick. Slowly brush the lemon syrup evenly over the cake, allowing it to absorb.
Cool completely.
- Allow the cake to cool completely before glazing.
Prepare the lemon glaze.
- In a small bowl, whisk the powdered sugar with 2 tbsp lemon juice until smooth. Add additional lemon juice, 1 tsp at a time, as needed to reach a pourable consistency.
Glaze the cake.
- Drizzle the glaze evenly over the cooled cake.
Allow the glaze to set.
- Let the glaze set for about 15 minutes before slicing.
Slice and serve.
- Use a sharp knife to slice the cake into even pieces. Serve as desired.
Notes
To make this Moist and Fluffy Lemon Yogurt Cake Recipe gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Verify that the baking powder, powdered sugar, yogurt, vanilla extract, olive oil, and all other packaged ingredients are gluten free. Avoid cross-contact by using clean bowls, utensils, measuring cups, and baking equipment. Check the cake early, as gluten-free flour blends may slightly affect baking time and texture.