Moist tangy lemon yogurt cake

# What You Need:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt

02 - 3 large eggs

03 - 1/2 cup vegetable oil

04 - 1 cup granulated sugar

05 - Zest of 2 lemons

06 - 1/4 cup fresh lemon juice

07 - 1 teaspoon vanilla extract

→ Dry Ingredients

08 - 1 1/2 cups all-purpose flour

09 - 2 teaspoons baking powder

10 - 1/4 teaspoon salt

→ Optional Glaze

11 - 1/2 cup powdered sugar

12 - 2–3 teaspoons lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.

02 - In a blender, blend Greek yogurt, eggs, vegetable oil, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth, about 30 seconds.

03 - Add all-purpose flour, baking powder, and salt to the blender. Pulse just until combined; avoid overmixing.

04 - Pour batter into the prepared loaf pan and smooth the top evenly.

05 - Bake 35–40 minutes until a toothpick inserted in the center comes out clean.

06 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

07 - Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake before serving.

# Expert Advice:

01 -

A blender does all the work, which means one bowl, zero excuses.
The yogurt keeps it tender and tangy in a way that makes people ask if there's a secret ingredient.
It's ready to eat in under an hour from the moment you decide you want cake.

02 -

Don't overmix once the flour goes in; even a few extra pulses can make the cake dense and tough instead of tender.
The cake actually improves on day two when the crumb sets and the lemon flavor matures slightly, so there's no shame in making it ahead.

03 -