Ingredients
Method
Step-by-Step
- Heat the oven to 350°F (175°C). Grease an 8 1/2 x 4 1/4-inch loaf pan and line it with parchment paper, leaving enough overhang on the long sides to lift the finished cake out easily.
- Whisk the flour, baking powder, and kosher salt together in a medium bowl. This distributes the leavener and salt evenly before the dry ingredients meet the wet mixture.
- In a separate large bowl, whisk the yogurt, granulated sugar, eggs, lemon zest, and vanilla until smooth. Gradually whisk in the neutral oil until the mixture is glossy and evenly combined.
- Fold the dry ingredients into the yogurt mixture just until no visible flour remains. Stop mixing as soon as the batter comes together so the baked loaf stays tender rather than dense.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for about 10 minutes, then use the parchment overhang to lift it onto a wire rack. Allow it to cool further before adding any finishing syrup or glaze.
- For the optional syrup, heat the lemon juice and sugar in a small saucepan just until the sugar dissolves. Poke small holes in the warm cake and brush or spoon the syrup over the surface.
- For the optional glaze, whisk the confectioners’ sugar and lemon juice together once the cake is completely cool. Drizzle the thick glaze over the loaf and let it set briefly before slicing.
Notes
Zest the lemons before squeezing them and avoid the bitter white pith. Full-fat yogurt gives the softest texture, while plain Greek yogurt can be used but may make the batter slightly thicker. For a less sweet breakfast cake, use only the lemon syrup or omit both finishing components.