Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup plain yogurt or Greek yogurt
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: powdered sugar or lemon glaze for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in yogurt, lemon zest, lemon juice, and vanilla extract until combined.
- Gradually add dry ingredients to wet ingredients, mixing gently until just combined. Avoid overmixing.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake in pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Optional: Prepare a lemon glaze by mixing powdered sugar with lemon juice and drizzle over cooled cake.
Notes
For added texture, you can fold in 1-2 tablespoons of poppy seeds.
Substitute yogurt with sour cream for a richer flavor.
Store cake in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Use fresh lemon juice for best flavor.
- Prep Time: 15
- Cook Time: 55