Description
A delightful lemon yogurt cake that is moist, rich in flavor, and a healthier alternative to traditional cakes.
Ingredients
Scale
- 1 cup plain yogurt
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 3 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a mixing bowl, whisk together the yogurt, sugar, and vegetable oil until smooth.
- Add in the eggs, one at a time, mixing well after each addition.
- Incorporate the lemon zest and juice, stirring until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure to avoid overmixing the batter to keep the cake light and fluffy.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: lemon cake, yogurt cake, healthier dessert, baking