Moist Lemon Yogurt Cake with a Tangy Lemon Glaze
This delightful lemon yogurt cake is moist, tender, and bursting with bright citrus flavor. It’s made in a small bundt, loaf, or cake pan and finished with a simple lemon glaze that soaks beautifully into the crumb. Perfect for a light dessert, teatime treat, or even breakfast!
Ingredients
For the Cake:
- ¾ cup (90 g / 3.1 oz) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (100 g / 3.5 oz) granulated sugar
- 1 tsp lemon zest (or zest of one lemon)
- ⅓ cup (93 ml) plain whole milk Greek yogurt
- ¼ cup (60 ml) canola oil
- 1 large egg
- ½ tsp vanilla extract
For the Lemon Glaze:
- ½ cup (100 g / 3.5 oz) powdered sugar
- Dash of vanilla extract
- Fresh lemon juice, as needed for a pourable glaze
Instructions
- Preheat oven to 350°F (175°C).
- Prepare your pan: Grease a 3-cup bundt pan, a 6-inch round cake pan, or a 7×3-inch loaf pan with nonstick baking spray. Line the bottom with parchment or wax paper.
- Make lemon sugar: In a medium bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers or stir well until fragrant.
- Add wet ingredients: Mix the yogurt, oil, egg, and vanilla extract into the lemon sugar until smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix the batter: Gently fold the dry ingredients into the wet mixture just until no streaks of flour remain. Be careful not to overmix.
- Pour and bake: Transfer the batter to your prepared pan and bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the glaze: While the cake cools, mix powdered sugar, vanilla, and enough fresh lemon juice to create a runny glaze.
- Glaze the cake: Brush the glaze generously over the warm cake, letting it soak into the top and sides.
- Optional: Once fully cooled, dust with additional powdered sugar for a pretty finish.
Tips:
- For extra lemon flavor, add a bit more zest or a few drops of lemon extract to the batter.
- This cake stays moist for days and tastes even better the next day!