A delightful dessert that combines tangy citrus with the creamy texture of yogurt, easy to make, deliciously moist, and bursting with fresh lemon flavor.
Ingredients
Scale:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup plain Greek yogurt
1 cup granulated sugar
3 large eggs
½ cup vegetable oil
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)
Additional lemon zest for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan using butter or cooking spray, and line the bottom with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the Greek yogurt and granulated sugar. Whisk until smooth.
Add the eggs one at a time, whisking well after each addition. Incorporate the vegetable oil, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined.
Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.
Prepare the glaze by whisking together the powdered sugar and lemon juice. Drizzle over the cooled cake and garnish with additional lemon zest.
