Light Greek Yogurt Lemon Cake

When it comes to baking, few treats can rival the bright, refreshing flavor of lemon cake. Its tangy sweetness evokes memories of sunny days and joyous occasions, making it a perennial favorite for celebrations and casual gatherings alike. Whether served as a delightful afternoon snack or the star of a festive dinner table, lemon cake holds a special place in the hearts of many bakers and dessert lovers.

Discover the joy of baking with this refreshing Zesty Greek Yogurt Lemon Cake recipe! Combining the bright flavors of lemon with the creamy texture of Greek yogurt, this cake is a lighter twist on the classic dessert. Packed with protein and moisture, it’s perfect for any occasion, from casual snacks to festive gatherings. With easy step-by-step instructions, you'll create a treat that's both delicious and healthier, making it a must-try for dessert lovers!

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Ingredients

1 cup plain Greek yogurt

1 cup granulated sugar

3 large eggs

1/2 cup vegetable oil

1/4 cup freshly squeezed lemon juice (about 2 lemons)

Zest of 2 lemons

1 teaspoon vanilla extract

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons freshly squeezed lemon juice

Zest of 1 lemon (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Mix Wet Ingredients: In a large mixing bowl, combine the Greek yogurt, sugar, and eggs. Whisk together until smooth. Add the vegetable oil, lemon juice, lemon zest, and vanilla extract. Mix until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool: Allow the cake to cool in the pan for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack.

Prepare the Glaze: While the cake cools, mix the powdered sugar and lemon juice in a small bowl to make the glaze. Adjust the thickness by adding more lemon juice for a runnier glaze or more powdered sugar for a thicker consistency.

Glaze the Cake: Once the cake is completely cooled, drizzle the lemon glaze evenly over the top. Sprinkle the lemon zest on top for a decorative finish.

Serve & Enjoy: Slice the cake and serve it to your family or guests. This cake pairs wonderfully with a cup of tea or coffee!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10