A new yogurt cake

Here’s a fresh and fluffy Yogurt Cake recipe that’s easy to make, super moist, and perfect for any time of day — breakfast, tea, or dessert. It’s lighter than pound cake, but still rich and flavorful, with just the right amount of tang from the yogurt.

🍰 Lemon Yogurt Cake (Simple & Moist)

Ingredients:

• 1 cup (240g) plain yogurt (Greek or regular, full-fat preferred)

• 3 large eggs

• 3/4 cup (150g) sugar (can reduce to 2/3 cup for less sweetness)

• 1/2 cup (120ml) vegetable oil (or melted butter for richness)

• 1 tsp vanilla extract

• Zest of 1 lemon (optional but recommended)

• 1 1/2 cups (190g) all-purpose flour

• 2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

🔪 Instructions:

1. Preheat oven to 350°F (175°C).
   Grease and flour a loaf pan or 8-inch round cake pan.

2. Mix Wet Ingredients:
   In a large bowl, whisk together yogurt, eggs, sugar, oil, vanilla, and lemon zest until smooth.

3. Add Dry Ingredients:
   Sift in flour, baking powder, baking soda, and salt. Gently fold until just combined — don’t overmix.

4. Bake:
   Pour batter into the prepared pan. Bake for 35–45 minutes, or until a toothpick comes out clean from the center.

5. Cool:
   Let it cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.

✨ Optional Finishes:

• Lemon Syrup (moist & zingy):
  Mix 1/4 cup sugar + 1/4 cup lemon juice. Brush over warm cake.

• Yogurt Glaze:
  Mix 1/2 cup powdered sugar with 1–2 tbsp yogurt + a drop of vanilla or lemon juice. Drizzle over cooled cake.

• Add-ins:

  • 1/2 cup blueberries (tossed in a bit of flour before folding in)

  • Chopped nuts or dark chocolate chips