Greek Yogurt Lemon Cake
A light and moist cake made with Greek yogurt and fresh lemon juice, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour provides structure
- 2 tsp baking powder helps the cake rise
- 0.5 tsp salt balances sweetness
Wet Ingredients
- 1 cup plain unsweetened Greek yogurt adds moisture and richness
- 0.5 cups honey or maple syrup natural sweetness
- 0.25 cups freshly squeezed lemon juice brings brightness
- 2 pieces zest of lemons enhances lemon flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Gather and measure all your ingredients.
Mixing Dry Ingredients
- In a mixing bowl, combine the flour, baking powder, and salt. Mix thoroughly.
Mixing Wet Ingredients
- In a separate bowl, mix the Greek yogurt, honey or maple syrup, lemon juice, and lemon zest until smooth.
Combining Ingredients
- Gradually fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
Baking
- Pour the batter into a greased 9-inch round cake pan.
- Smooth the top and bake in the preheated oven for about 30 minutes or until a toothpick comes out clean.
Cooling
- Allow the cake to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure all ingredients are at room temperature before mixing. Store in an airtight container to maintain moisture. Consider a simple glaze for added sweetness if desired.