A moist and tangy Yogurt Loaf Cake—soft crumb, bright with citrus zest, easy to make any time you want comfort sweets.

Scale

1½ cups (190g) all-purpose flour

2 tsp baking powder

¼ tsp salt

1 cup (200g) granulated sugar

3 large eggs, room temperature

½ cup (120ml) vegetable oil (or melted butter)

1 cup (240g) plain yogurt (Greek or regular, unsweetened)

2 tsp vanilla extract

Zest of 1 lemon or orange (optional)

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1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan.

2. Whisk together flour, baking powder, and salt. Set aside.

3. Beat sugar and eggs until pale and fluffy.

4. Add oil, vanilla, citrus zest; mix in yogurt until smooth.

5. Fold dry ingredients into wet mixture gently.

6. Pour into loaf pan and bake ~50–60 minutes, until a toothpick comes out clean.

7. Cool in pan 10–15 minutes, then on wire rack fully.

Use room temperature eggs for better rise.

Don’t overmix the batter.

Tent with foil if top browns too fast.

Make ahead by preparing batter in advance.