Description
A simple and reliable French-style yogurt cake that is moist, tender, and bright with lemon flavor, perfect for coffee, brunch, or a light dessert.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 10 g (2 tsp) baking powder
- 2 g (½ tsp) baking soda
- 4 g (¾ tsp) kosher salt
- 240 g (1 cup) plain whole-milk yogurt
- 2 large eggs
- 80 ml (6 tbsp) vegetable oil
- 56 g (4 tbsp) unsalted butter, melted
- 1 lemon, zest and juice
- 5 ml (1 tsp) vanilla extract
- Optional glaze: 120 g (1 cup) powdered sugar + 15–30 ml (1–2 tbsp) lemon juice
Instructions
- Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for 10–15 seconds.
- In a separate bowl, whisk together the yogurt, eggs, vegetable oil, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
- Pour the wet mixture into the dry ingredients and fold gently until just combined.
- Transfer the batter to the prepared pan and smooth the top. Bake for 30–36 minutes, rotating once for even browning.
- Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack. For the glaze, whisk the powdered sugar and lemon juice together and drizzle over the cooled cake before slicing and serving.
Notes
For best results, measure flour by weight for consistency. Allow eggs to come to room temperature for better emulsification. The cake is even tastier after a few hours as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 70mg