Ingredients

• 1 ½ cups (190 g) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup (240 g) plain yogurt
• ¾ cup (150 g) granulated sugar
• 3 large eggs
• ½ cup (120 ml) vegetable oil
• Zest of 1 large lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Optional: powdered sugar for dusting

Step-by-Step Instructions

1. Preheat oven: Heat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Prepare wet ingredients: In a large bowl, whisk yogurt, sugar, eggs, oil, lemon juice, lemon zest, and vanilla until smooth and well combined.
4. Combine batter: Gradually fold the dry ingredients into the wet mixture until just incorporated. Be careful not to overmix to keep the cake light and fluffy.
5. Pour & bake: Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Optional garnish: Dust with powdered sugar or drizzle a simple lemon glaze before serving for extra flair.

Tips for the Perfect Lemon Yogurt Cake

• Room temperature eggs: Help the batter mix more evenly and trap air for fluffiness.
• Use fresh lemon: Fresh juice and zest give the brightest, most natural flavor.
• Do not overmix: Keeps the cake tender and prevents it from becoming dense.
• Yogurt choice: Plain Greek or regular yogurt works, but Greek yogurt makes it extra moist.

Serving Ideas

• Serve plain with a cup of tea or coffee ☕
• Top with fresh berries for a bright, summery touch 🍓
• Drizzle with lemon glaze or honey for extra sweetness 🍯
• Cut into wedges for brunch or picnic boxes 🧺

Storage

• Room temperature: Store in an airtight container for 2–3 days.
• Refrigerate: Keep for up to 5 days; allow cake to come to room temperature before serving.
• Freeze: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator.

Variations

• Lemon Poppy Seed: Add 1–2 tablespoons of poppy seeds for texture and visual appeal.
• Citrus Mix: Substitute part of the lemon juice with orange or lime for a citrus medley.
• Glazed: Mix powdered sugar with lemon juice for a simple glaze to pour over the cooled cake.
• Layered Cake: Slice the cake horizontally and layer with whipped cream or lemon curd for a special treat.