Made with fresh, bright lemon juice and creamy yogurt, this moist and tender Lemon Yogurt Cake is a sunny sweet treat that everyone will adore! You’ll love its fluffy texture and drizzle of tart lemon glaze.
Grease a 9x5-inch loaf pan with butter and line it with parchment paper. Set aside.
Using a stand mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy; about 3 to 4 minutes, scraping down the sides, as needed.
Add in the eggs, one at a time; mix until incorporated.
Mix in the lemon juice and vanilla extract.
Remove bowl from the mixer and fold in the yogurt and lemon zest. Set aside.
In a mixing bowl whisk together the flour, baking powder, baking soda, and salt.
Using a rubber spatula, fold the dry ingredients into the wet ingredients; fold just until combined, do not over mix. Batter will be thick.
Pour the batter into the prepared loaf pan and smooth out the top.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. IF the cake is browning too quickly, tent a piece of foil over it and continue to bake.
Remove from oven and cool to room temperature.
In the meantime, prepare the glaze: Place powdered sugar in a medium bowl and whisk in the lemon juice; whisk until incorporated.
Add more sugar or lemon juice, as necessary, to achieve desired consistency.
Set the lemon cake on a wire rack placed over foil.
Pour the lemon glaze over the cake; let stand a few minutes.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dessert
Cuisine: American
Keyword: easy dessert recipes, lemon cake with glaze, lemon loaf