Lemon Yoghurt Cake

Name: Lemon Yoghurt Cake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 cup sugar; 2 tsp baking powder; ½ tsp salt; 1 cup Greek yoghurt; 3 eggs; zest of 2 lemons; ½ cup vegetable oil; 1 tsp vanilla; lemon glaze: icing sugar and lemon juice

Moist and tangy Greek yoghurt lemon cake — light and perfect with afternoon tea. Using thick Greek yoghurt rather than regular yoghurt gives the cake its dense, moist crumb and pronounced tang.

Total time

65 min

Prep

10 min

Cook

55 min

Difficulty

easy

Cuisine

American

comfort

Ingredients

1½ cupsall-purpose flour

1 cupsugar

2 tspbaking powder

½ tspsalt

1 cupGreek yoghurt

3eggs

zest of 2 lemons

½ cupvegetable oil

1 tspvanilla

lemon glaze: icing sugar and lemon juice

Instructions

Whisk dry; mix wet; combine.

Pour into greased loaf tin.

Bake at 180°C for 50-55 min until skewer comes out clean.

Cool; drizzle with lemon glaze.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

905

Protein

13.3g

Fat

61.2g

Carbs

77.4g

Fiber

0.9g

Sodium

788mg

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