Moist and Fluffy Lemon Yogurt Cake Recipe
This Moist and Fluffy Lemon Yogurt Cake Recipe combines fresh lemon zest, yogurt, and olive oil for a tender, citrusy loaf topped with lemon syrup and glaze.
8 Servings
Ingredients
For the Cake:
- 2 cups 240 g all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- Zest of 2 lemons
- 1 cup plain whole milk yogurt
- 3 large eggs
- ½ cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- ⅓ cup freshly squeezed lemon juice
For the Lemon Syrup:
- ¼ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons freshly squeezed lemon juice
Instructions
Prepare the Pan:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.
Combine the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt until well blended. Set aside.
Incorporate Sugar and Lemon Zest:
- In a large mixing bowl, rub the sugar and lemon zest together with your fingers until the mixture is fragrant. This releases the natural oils from the zest.
Add Wet Ingredients:
- Whisk in the yogurt, eggs, olive oil, vanilla extract, and lemon juice until the mixture is smooth and uniform.
Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined. Avoid overmixing to maintain a tender crumb.
Bake the Cake:
- Pour the batter into the prepared loaf pan. Smooth the top and bake for 45–55 minutes, or until a toothpick inserted into the center emerges clean.
Prepare the Lemon Syrup:
- While the cake bakes, combine sugar and lemon juice in a small saucepan over medium heat. Stir occasionally until the sugar dissolves completely. Set aside.
Apply the Syrup:
- Once baked, allow the cake to cool in the pan for 10 minutes. Transfer to a wire rack, poke small holes across the top with a toothpick, and brush the lemon syrup evenly over the warm cake. Allow to cool completely.
Prepare and Apply the Glaze:
- In a bowl, whisk the powdered sugar with 2 tablespoons of lemon juice until smooth. Adjust consistency with additional juice if necessary. Drizzle the glaze evenly over the cooled cake. Let it set before slicing.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. The remainder of the ingredients remain the same, ensuring the cake stays moist and fluffy with the same bright lemon flavor.