LEMon Yogurt Cake

  Lemon Yogurt Cake is a one bowl cake, super moist, tangy, sweet and super soft. 


I love this cake for it’s simplicity. The days i want to bake, but not in a mood for an elaborate cake, i make this. Its a recipe to keep.   



1 1/2 cups- All-purpose flour
2 tsp – Baking powder
1/2 tsp – Salt
1 cup – Yogurt
1 cup – Powdered sugar
3 nos – Eggs
2 tsp – Grated lemon zest
1/2 tsp – Vanilla extract
1/2 cup – Vegetable oil

For lemon Syrup

1/4 cup – Lemon juice

1/4 cup – Sugar

1/4 cup – Water


Preheat the oven to 180° C. Grease and flour three small loaf pan(6″X3″).

Sift together the flour, baking powder, and salt into a bowl. 

 Whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla in the the stand mixer on a high speed.

Slowly whisk the dry ingredients into the wet ingredients keeping the speed low. Whisk the vegetable oil into the batter, making sure it’s all mixed well. 

Pour the batter into the prepared pan and bake for about 25 to 30minutes, or until the skewer comes out clean.


For the Syrup

When the cake is baking in the oven boil the lemon juice, water and sugar in a saucepan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a cooling rackover. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Serve it warm with tea. 

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