Lemon Yogurt Cake

5 from 18 votes

This super easy lemon yogurt cake recipe gives you a moist and flavorful result every time! This classic Spanish cake has long been a beloved treat throughout the country.

Prep Time10

Cook Time30

Total Time40

Course: Cake

Cuisine: Spanish

Servings: slices

Calories: 272.99kcal

Author: Lauren Aloise

Ingredients

1½ cups all-purpose flour
½ teaspoon kosher salt or sal grueso or sea salt
2 teaspoons baking powder
1 cup unsweetened, full-fat yogurt such as Greek yogurt
1 cup granulated sugar
3 eggs
2 teaspoons lemon zest from 1-2 lemons
½ teaspoon vanilla extract optional
½ cup extra virgin olive oil

US Customary - Metric

Instructions

Preheat the oven to 350°F (175°C). Grease your baking pan of choice. If you're using a loaf pan or round cake pan, line it with parchment paper.
Whisk the flour, salt, and baking powder in a medium bowl until combined.
Whisk together the yogurt, eggs, sugar, vanilla, and lemon zest in a large bowl until well blended.
Slowly whisk the dry ingredients into the wet ones. Stop when everything is fully combined and the batter is smooth.
Gradually mix in the oil, stopping as soon as everything is mixed together.
Pour the batter into the prepared pan, and bake at 350°F (175°C) on the center rack for 30-45 minutes. Check it with a toothpick starting at 30 minutes, and remove from the oven as soon as the toothpick comes out clean.
Allow the cake to cool for 10 minutes, and then remove it from the pan. Let it cool completely, then slice and enjoy!

Notes

Pan size: a 9-inch loaf pan or a bundt pan both work well. But people in Spain use whatever they have, and just keep an eye on the cake for cook time!
Cupcakes: these can even be cupcakes -- just use cupcake tins and cut down on the baking time -- start checking after 20 minutes.
To freeze: this cake freezes well. Simply allow to cool completely and then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to three months and thaw completely before eating.

Nutrition