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Lemon Yogurt Cake
Lemon Yogurt Cake
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Zesty lemon yogurt cake with lemon juice and zest for a tangy twist.
Ingredients:
  • For the cake
  • 1 cup vegetable oil, canola oil, or olive oil, plus more for coating the pan
  • 3 cups (384 grams) all-purpose flour, divided
  • 1 1/2 cups (300 grams) granulated sugar
  • 1/4 cup finely grated lemon zest (from about 4 medium lemons)
  • 4 large eggs
  • 2 cups (452 grams) plain whole-milk yogurt (regular or Greek)
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • For the glaze
  • 1 cup powdered sugar
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon freshly grated lemon zest (optional)
Instructions:
  • Position the oven rack in the middle. Preheat the oven to 350°F. Grease a 12-cup Bundt pan generously with olive oil. Sprinkle with 2 tablespoons of flour, then shake out any extra.
  • Combine sugar and lemon zest: In a large bowl, rub the sugar and lemon zest together using your fingertips until the sugar is moist and the mixture is fragrant, for about 30 seconds.
  • Combine wet ingredients with sugar: Crack eggs into the sugar and lemon zest, vigorously whisk until pale yellow and frothy for about 1 minute. Add yogurt, olive oil, and vanilla extract, then whisk to incorporate.
  • Combine dry and wet ingredients: Whisk baking powder and kosher salt into the bowl with wet ingredients. Add flour and fold gently with a rubber spatula until just combined, ensuring all the flour is mixed in (a few lumps are okay, avoid overmixing).
  • Pour batter into pan; spread evenly with a spatula. Bake for about 45 minutes or until lightly browned and a cake tester comes out clean with a few crumbs.
  • Once the cake has finished baking, allow it to cool on a wire rack for 15 minutes. Gently invert the pan to release the cake onto the wire rack. Ensure the cake is completely cool before adding the glaze.
  • Prepare the glaze by mixing powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake and top with lemon zest, if desired. Allow the glaze to set for at least 10 minutes before slicing and serving.

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