Description
This moist and tender yogurt cake combines the tangy richness of Greek yogurt with bright lemon zest, creating a simple yet flavorful dessert perfect for any occasion. Easy to prepare and baked to perfection, it offers a delightful balance of sweet and citrus notes in every bite.
Ingredients
Wet Ingredients
- 1/2 cup oil (plain, neutral oil like canola or avocado oil)
- 3 large eggs
- 1 cup plain Greek yogurt with 2%-5% fat
- 1 tsp vanilla extract
- 2 tsp fresh lemon zest (from 1-2 lemons)
Dry Ingredients
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine sea salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C), and lightly grease a 9-inch round cake pan. Line the bottom with a circle of parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the oil, eggs, Greek yogurt, vanilla extract, lemon zest, and granulated sugar. Whisk very well until the mixture is smooth and well combined, ensuring an even flavor distribution.
- Add Dry Ingredients: Evenly sprinkle the flour, baking powder, and sea salt over the wet mixture. Stir gently but thoroughly until all the dry ingredients are fully incorporated and no streaks of flour remain, resulting in a smooth batter.
- Bake the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out with moist cake crumbs but no wet batter.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes. Then carefully invert it onto a wire rack, flip it over right side up, and peel off the parchment paper. Serve plain or optionally garnish with extra plain Greek yogurt and sprinkles for added texture and flavor.
Notes
- Use a neutral oil like canola or avocado to keep the cake light and avoid overpowering flavors.
- Fresh lemon zest adds a bright citrus aroma; avoid using bottled lemon zest for best results.
- Make sure not to overmix the batter to keep the cake tender.
- Baking times can vary slightly depending on your oven; check the cake at 35 minutes if unsure.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
