Description
Bright and tender lemon yogurt cake with a soft crumb, perfect for breakfast or afternoon treats.
Ingredients
Scale
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt or ciambella pan.
- In a large bowl, whisk together the yogurt, sugar, and eggs until smooth. Add the vegetable oil, lemon juice, and lemon zest, mixing well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
Pairs well with tea or coffee. Store at room temperature for 2 days or in the fridge for 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 21g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg