moist lemon Greek yogurt cake

Here is a quick recap of the ultimate moist lemon Greek yogurt cake recipe, all in one place so you have it ready to go!

Ingredients

For the Cake:

• All-Purpose Flour: $1\frac{1}{2}$ cups (185g)
• Baking Powder: 2 teaspoons
• Salt: $\frac{1}{2}$ teaspoon
• Granulated Sugar: 1 cup (200g)
• Lemon Zest: 3 tablespoons (from about 2–3 large lemons)
• Plain Greek Yogurt: $\frac{3}{4}$ cup (full-fat is best)
• Eggs: 3 large eggs (room temperature)
• Vegetable Oil or Melted Butter: $\frac{1}{2}$ cup
• Lemon Juice: 3 tablespoons fresh lemon juice
• Vanilla Extract: 1 teaspoon

For the Lemon Glaze:

• Powdered Sugar: 1 cup
• Fresh Lemon Juice: 2 to 3 tablespoons

Step-by-Step Instructions

1. Prep & Dry Ingredients: Preheat your oven to 175°C (350°F) and grease/line a 9×5-inch loaf pan. Whisk together the flour, baking powder, and salt in a medium bowl.
2. Rub Zest into Sugar: In a large bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant.
3. Add Wet Ingredients: Whisk the Greek yogurt, eggs, oil (or butter), lemon juice, and vanilla into the lemon sugar until smooth.
4. Combine: Gently fold the dry ingredients into the wet mixture using a spatula just until combined (do not overmix).
5. Bake: Pour the batter into the loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.
6. Glaze: Whisk the powdered sugar and lemon juice together, then drizzle generously over the cooled cake.