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Lemon Yoghurt Cake
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
1
Whisk dry; mix wet; combine.
2
Pour into greased loaf tin.
3
Bake at 180°C for 50-55 min until skewer comes out clean.
4
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
Reviews
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★★★★★
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