Description
This bright and citrusy Lemon Yogurt Cake 2 is a moist, one-bowl wonder that uses pantry staples to create a bakery-quality crumb. With a simple glaze and a punchy lemon flavor, it’s the perfect fuss-free treat for any day of the week.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup full-fat plain yogurt
- 1/2 cup sunflower oil
- 2 fresh lemons, zested and juiced
- 1 large egg, room temperature
- 1/4 cup whole milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar (for glaze)
- 1 tablespoon yogurt (for glaze)
- 1-2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper.
- In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant and pale yellow.
- Whisk the flour, baking powder, baking soda, and salt into the lemon sugar mixture.
- In a separate medium bowl, whisk together the oil, egg, yogurt, milk, lemon juice, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients using a rubber spatula until no streaks of flour remain.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for 20 minutes before transferring to a wire rack; once completely cool, whisk the glaze ingredients and pour over the top.
Notes
To ensure the best texture, avoid overmixing the batter once the wet and dry ingredients are combined. For an even more intense citrus flavor, let the lemon zest sit in the sugar for ten minutes before adding the rest of the ingredients.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American