Lemon Yogurt Cake

Lemon Yogurt Cake is baked in a loaf pan, which makes it easy to cut a slice to have for a lighter dessert, a midday snack or for breakfast with a cup of tea. I can’t think of a better way to start the day. This cake is moist, tart and loaded with lemony goodness.

Make sure to use fresh lemon juice when making the lemon syrup that gets poured over the cake. It really gives the cake a tart pop of lemony flavor. The vanilla yogurt adds flavor and keeps the cake so moist. If you like bright, fresh lemon flavor, you are going to absolutely love this cake.

For the cake:

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt (or vanilla yogurt)
1 cup sugar
3 large eggs
2 teaspoons of grated lemon zest (2 lemons)
1/2 cup canola oil

For the lemon syrup:

1/3 cup sugar
1/3 cup freshly squeezed lemon juice

How to make Lemon Yogurt Cake?

Heat the oven to 350 degrees. Line a 9×5 inch loaf pan with parchment paper and spray all sides with cooking spray. Mix the flour, baking powder and salt in a medium bowl and set aside.
Blend the remaining wet ingredients in a large bowl, then gradually add the dry mixture and stir until well blended.
Pour the batter into the prepared loaf pan and bake for 50 minutes.

While the cake is baking, make the syrup by heating the sugar and lemon juice in a small pan over medium heat until bubbly and the sugar is dissolved. Set the pan aside and allow the syrup to cool completely. Remove the cake from the oven and cool for 10 minutes in the pan.

Using the parchment paper, lift the cake out of the pan and place it on a cooling rack. Pour the cool lemon syrup over the cake and allow it to soak in.