Ingredients
Cake
- 1 cup (245 g) full-fat plain yogurt, room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120 ml) vegetable oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp finely grated lemon zest
- 1 tsp pure vanilla extract
- 1½ cups (190 g) all-purpose flour
- 1 tbsp cornstarch (recommended for a softer crumb)
- 2 tsp baking powder
- ¼ tsp fine salt
Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2 tbsp fresh lemon juice
Decoration
- Thin lemon slices
- Lemon zest curls
- Powdered sugar
Instructions
Step 1
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with butter or baking spray.
Line with parchment paper leaving an overhang.
Step 2
Whisk together
- yogurt
- sugar
- eggs
for about 2 minutes until smooth.
Step 3
Add
- vegetable oil
- vanilla
- lemon juice
- lemon zest
Mix until combined.
Step 4
In another bowl whisk
- flour
- baking powder
- salt
- cornstarch
Step 5
Fold dry ingredients gently into wet ingredients.
Mix only until no dry flour remains.
Do not overmix.
Step 6
Pour batter into prepared loaf pan.
Tap gently on the counter.
Optional:
Run a butter knife through the center to encourage the classic bakery crack.
Step 7
Bake 40–45 minutes.
Internal temperature should reach approximately 205°F (96°C).
Step 8
Cool inside pan for 15 minutes.
Transfer to a cooling rack.
Cool completely.
Step 9
Mix powdered sugar and lemon juice until smooth.
Pour glaze over cooled loaf.
Decorate.
Serve.
Notes
✔ Use full-fat yogurt for maximum moisture.
✔ Always use room temperature ingredients.
✔ Fresh lemon juice gives a much brighter flavor than bottled juice.
✔ Spoon and level flour instead of scooping.
✔ Allow the loaf to cool completely before glazing.
✔ This cake tastes even better the following day.
✔ Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: European
- Diet: Vegetarian