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Lemon Yogurt Cake
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Prep Time
10m
Cook Time
45m
Total Time
55m
This light and moist Lemon Yogurt Cake is the perfect balance of tangy and sweet. Made with whole-milk plain yogurt, fresh lemon zest, and a hint of maple syrup, it's a simple and delicious dessert or afternoon snack. Top it with a lemon drizzle for an extra burst of citrus flavor.
Ingredients
Servings:
10
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Preheat the oven to 350 degrees F. Coat a 9x5-inch baking pan (metal is best) with nonstick spray.
2
In a large bowl, stir together the yogurt, maple syrup, butter, eggs, vanilla, lemon juice, and lemon zest.
3
Add the flour, baking powder, baking soda, and salt.
4
Gently stir the yogurt mixture into the flour mixture.
5
Pour batter into the prepared pan.
6
Bake for 30 minutes, then cover very loosely with foil. Bake for an additional 10-15 minutes, or until lightly golden brown and a cake tester inserted into the center comes out clean. (Make sure the foil is curved over the loaf pan so it doesn't touch the batter. Adding the foil ensures the loaf doesn't overbrown.)
7
Run a knife around the edges of the cake to loosen from the pan and carefully turn out onto a wire rack. Let cool completely.
8
Slice, or add the Lemon Drizzle, let harden, then slice.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories39kcal1%
-
Fat1g0%
-
Saturated Fat0g0%
-
Carbohydrates5g0%
-
Fiber0g0%
-
Sugar2g0%
-
Protein0g0%
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Cholesterol12mg0%
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Sodium41mg2%
Percent Daily Values are based on a 2,000 calorie diet.