Lemon Yogurt Cake
This small batch lemon loaf cake is tender, lemony, and stays soft for days, made with olive oil and yogurt instead of butter. Perfect for sharing or a cozy treat.
Servings: 8 slices
Calories: 150kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup granulated sugar
Wet Ingredients
- Zest of 1 large lemon lemon zest
- 1 large egg, room temperature
- 1/2 cup plain yogurt, Greek or regular
- 1/3 cup light olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Lemon Glaze
- 3/4 cup powdered sugar plus 1 to 2 tablespoons fresh lemon juice, whisked until smooth and pourable
Instructions
Preparation
- Heat your oven to 350°F (175°C). Lightly grease your 8 by 4 inch loaf pan and line it with parchment paper.
- In a mixing bowl, add the sugar and lemon zest. Use your fingertips to rub them together until the sugar is aromatic.
- Add the egg, yogurt, olive oil, lemon juice, and vanilla. Whisk until the mixture is smooth.
Baking
- Sprinkle the flour, baking powder, baking soda, and salt over the wet ingredients. Mix gently until almost combined, then fold gently with a spatula.
- Scrape the batter into the prepared pan. Bake for 35 to 44 minutes, until a toothpick comes out with a few crumbs.
Finishing Touches
- Let the loaf rest in the pan for 10 minutes, then transfer to a cooling rack.
- While warm, whisk the powdered sugar and lemon juice together and drizzle over the loaf.
- Allow to set before slicing with a serrated knife.
Notes
Use fresh lemons for better flavor. Pick a mild olive oil for the best results. Don't overmix to ensure a tender crumb. Wrap and store at room temperature for up to 3 days.