A soft, moist Lemon Greek Yogurt Cake made without butter. Fresh lemon juice and creamy Greek yogurt create the perfect light and fluffy loaf.

Scale

1½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

2 eggs

¾ cup granulated sugar

1 cup plain Greek yogurt

⅓ cup vegetable oil

2 tablespoons fresh lemon juice

Zest of 2 lemons

1 teaspoon vanilla extract

1 cup powdered sugar

2 tablespoons lemon juice

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1. Preheat oven to 350°F and prepare a loaf pan.

2. Whisk together dry ingredients.

3. Mix wet ingredients until smooth.

4. Fold dry ingredients into wet ingredients.

5. Bake for 45–55 minutes.

6. Cool completely.

7. Whisk glaze ingredients together and drizzle over the cooled cake.

Use fresh lemons for the brightest flavor.

Don’t overmix the batter.

Store covered for up to 3 days or freeze for 3 months.