This classic, easy lemon yogurt cake recipe is perfect for home bakers. It’s moist, lemony, and foolproof to make. It’s so quick and easy to prepare and has such a wonderful flavor and texture that it’s tough to find fault. Perfect for any occasion. Begin by spraying your nonstick loaf pan, then set it aside. Mix chocolate chips, cocoa, cinnamon, flavor extracts, seasonal spices, etc.
Ingredients
- 1 1/2 cups (180 grams/ 6.3Oz) all-purpose flour, plus more for dusting
- Two teaspoons of baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup (150 grams/ 5.2Oz) of sugar
- One tablespoon finely grated lemon zest
- 3/4 cup whole-milk Greek yogurt
- 1/2 cup (125ml) vegetable oil
- Two large eggs
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
- Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
- Using your fingers, rub sugar with lemon zest in a large bowl until the sugar is moist.
- Add the yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in the dry ingredients to combine.
- Pour batter into the prepared pan, then smooth it on top.
- Bake until the top of the cake is golden brown and a tester inserted into the centre comes out clean, 50–55 minutes.
- If baking in the mini cake moulds, bake them for 30 to 35 minutes.
- Let the cake cool in a pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
