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–+ servings

Lemon Yogurt Cake for Breakfast

A delightful and easy-to-make cake with bright lemon flavor and moist texture, perfect for breakfast.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 slices
Calories 210 kcal

Equipment

  • loaf pan

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup plain yogurt (preferably Greek)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting (optional)

Instructions
 

  • Gather all your ingredients.
  • Preheat your oven to 350°F (175°C). Grease and flour your loaf pan.
  • In a bowl, mix the wet ingredients: yogurt, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
  • In another bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  • Fold the wet mixture into the dry ingredients gently until just combined.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake in the preheated oven for 50-60 minutes, checking for doneness with a toothpick.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Dust with powdered sugar if desired, slice, and enjoy.

Nutrition

Calories: 210kcalProtein: 4gSodium: 150mg
Keyword cake, lemon, yogurt
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