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Lemon Yogurt Butter Cake (Moist, Bright, and Easy)

This lemon yogurt butter cake bakes up soft, bright, and wonderfully moist. The yogurt keeps it tender, the butter adds richness, and the lemon brings a fresh pop of flavor. It’s an easy, everyday cake that feels special without any fuss.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 100 ml/6 tablespoon melted unsalted Butter
  • 1/3 cup caster or granulated Sugar
  • 120 ml Plain Greek Yogurt
  • 1 large Egg 55g per egg, at room temperature
  • 1 1/4 cup 150g Cake Flour (spoon & leveled)
  • Zest of 2 Lemons
  • 2 Tablespoon Lemon Juice
  • 2 teaspoon Baking Powder
  • 1/3 teaspoon table Salt

Equipment

  • Oven
  • Mixer

Method
 

  1. Preheat the oven to 340°F (170°C). Grease a 7 inch loaf pan or line the pan with parchment paper
  2. Wet Ingredients: In a medium bowl, add the sugar, egg, melted butter, yogurt, lemon juice and lemon zest. Manually mix until combined.
  3. Wet + DryIngredients: Sift the cake flour, baking powder and salt onto the wet ingredients mixture. Mix to combine, stop as soon as no more raw flour is visible.
  4. Pour in the Pan: Spread the batter into prepared loaf pan. Bake for 33 – 35 minutes. Baking times vary, so it is more or less. Check at 30 minutes.
  5. Cool: Leave in the pan for 10 minutes then remove and transfer in the coolingrack. Let rest another 5 minutes before slicing.
  6. Optional Glaze: mix 1/3 cup icing sugar with 2 3- teaspoon lemon juice. Stir until the sugar is dissolved. Adjust the consistency by adding more lemon juice for thinner consistency or more sugar for thicker consistency.