Description
This moist lemon yogurt cake is perfect for any occasion!
Ingredients
Scale
- 1 cup whole milk plain Greek yogurt
- 3 eggs (lightly beaten)
- ½ cup unsalted butter (melted and slightly cooled)
- ½ cup sugar
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup fresh lemon juice
- 2 tablespoons fresh lemon zest
Instructions
- Preheat the oven to 375 degrees F. Coat an 8×8-inch baking pan (metal is best) with nonstick spray. (I also line with parchment paper so it’s easy to lift out and slice the cake without scratching the pan; this is optional.)
- In a large bowl, stir together the yogurt, eggs, butter, sugar, and vanilla.
- Add the flour, baking powder, baking soda, and salt.
- Gently stir together. Stir in the lemon juice and zest.
- Pour batter into the prepared pan.
- Bake for 26-28 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
- Let cake cool completely then cut into wedges.
Notes
- This cake can be served warm or at room temperature.
- Consider adding a lemon glaze for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg