A tangy, moist treat with vibrant lemon flavor and creamy yogurt, ideal for breakfast or tea time indulgence.
# 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 to 3 teaspoons lemon juice
# Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a blender, blend yogurt, eggs, vegetable oil, sugar, lemon zest, lemon juice, and vanilla extract until smooth, about 30 seconds.
03 - Add flour, baking powder, and salt to the blender. Pulse until just combined; avoid overmixing.
04 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
05 - Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow cake to 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.
