Triple Lemon Yogurt Cake Recipe

Name: Triple Lemon Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 cup Whole Milk Plain Yogurt; 1-1/3 cup Sugar, Divided; 1/2 cups Canola Oil; 3 whole Eggs; 1 teaspoon Lemon Zest (from Two Lemons); 1/2 teaspoons Vanilla Extract, Divided; 1/4 teaspoons Lemon Extract; 1/3 cups Fresh Lemon Juice Plus 2 Tablespoons, Divided; 1 cup Powdered Sugar

Servings: persons

1-1/2 cup Flour
2 teaspoons Baking Powder
1/2 teaspoons Salt
1 cup Whole Milk Plain Yogurt
1-1/3 cup Sugar, Divided
1/2 cups Canola Oil
3 whole Eggs
1 teaspoon Lemon Zest (from Two Lemons)
1/2 teaspoons Vanilla Extract, Divided
1/4 teaspoons Lemon Extract
1/3 cups Fresh Lemon Juice Plus 2 Tablespoons, Divided
1 cup Powdered Sugar

1
Make the cake by sifting the flour, baking powder, and salt into a medium bowl. In a large bowl, combine yogurt, 1 cup sugar, and canola oil. Add eggs one at a time stirring until well incorporated. Add lemon zest, 1/4 teaspoon vanilla, and 1/4 teaspoon lemon extract. Add the sifted dry ingredients to your wet/yogurt mixture all at once and stir to combine.
2
Pour batter into a well-sprayed loaf pan and bake at 350 degrees for 50 minutes, or until a toothpick comes out clean.
3
While cake is baking, make lemon syrup by heating 1/3 cup of lemon juice and the remaining 1/3 cup of sugar in a medium saucepan over medium heat until sugar is completely dissolved. Allow to cool slightly while you remove the cake from the oven.
4
Remove cake from the oven and let stand on a cooling rack about 5 minutes. Turn out onto platter or serving plate and, while still warm, drizzle with lemon syrup. Allow cake to cool completely.
5
When cake is completely cool, make glaze by combining the remaining 2 Tablespoons of lemon juice, the powdered sugar, and the remaining vanilla extract. If mixture is too thick to pour, you can thin it with a small splash of milk or more lemon juice. Pour over cake and allow to set before serving.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 cup Flour, 2 teaspoons Baking Powder, 1/2 teaspoons Salt, 1 cup Whole Milk Plain Yogurt, and more.

Yes, Triple Lemon Yogurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Triple Lemon Yogurt Cake

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