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Fresh Lemon Yogurt Cake

A light and fluffy cake bursting with fresh citrus flavor, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup plain yogurt Halal-compliant and easy to find.
  • 1 cup granulated sugar
  • 3 large eggs Use room temperature for best results.
  • 1/2 cup vegetable oil Can substitute with olive oil.
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice Fresh is preferred for flavor.
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • to taste powdered sugar for dusting Optional for serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8-inch round cake pan and line the bottom with parchment paper.
  3. In a large mixing bowl, combine plain yogurt and granulated sugar, whisk until blended.
  4. Add eggs and vegetable oil to the mixture and whisk until combined.
  5. Stir in lemon zest and fresh lemon juice.
  6. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Slowly add to the wet mixture, stirring gently until just combined.
Baking
  1. Pour the batter into the prepared cake pan and smooth the surface.
  2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. Dust with powdered sugar before serving.

Notes

For best results, ensure all ingredients are at room temperature. Can use Greek yogurt for extra richness. For flavor enhancements, try adding poppy seeds or glazing with lemon syrup if desired. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.