Yogurt Cake

A classic French style cake, this Yogurt cake is a simple, humble cake that is topped with a lemon glaze. It's easy enough to make in a single bowl!

Course Dessert

Cuisine French

Prep Time 15

Cook Time 35

Cooling Time 20

Total Time 1 10

Servings servings

Calories 371kcal

Author Deborah Harroun

Ingredients

1 cup granulated sugar
1/2 cup plain Greek yogurt
1/2 cup neutral cooking oil (vegetable, canola, avocado, etc)
3 large eggs
zest of 1 large lemon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat the oven to 350ºF. Butter a 9-inch round cake pan, and line with parchment paper, if desired.
In a large bowl, whisk the sugar, yogurt, oil, eggs, and lemon zest together well.
1 cup granulated sugar, 1/2 cup plain Greek yogurt, 1/2 cup neutral cooking oil, 3 large eggs, zest of 1 large lemon
In another bowl, whisk the flour, baking powder, and salt together.
1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt
Add the dry ingredients to the wet ingredients and mix just until combined. Pour into the prepared cake pan.
Bake the cake in the preheated oven until a tester inserted in the center comes out with a few moist crumbs, 30-35 minutes. Remove the cake from the oven and let it cool for 20 minutes.
While the cake is cooling, sift the powdered sugar into a bowl. Add the lemon juice and whisk until combined. It will be thin.
1/2 cup powdered sugar, 2 tablespoons lemon juice
Turn the cake out of the cake pan, then place it on a serving platter or a plate. Take the glaze and pour it over the cake, allowing it to soak into the cake.
Serve the cake topped with powdered sugar, berries, whipped cream, or even just plain!

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include any additional toppings.

Nutrition