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Lemon Yogurt Breakfast Cake Bright Fluffy

Lemon Yogurt Breakfast Cake Bright Fluffy

The Lemon Yogurt Breakfast Cake Bright Fluffy is your new go-to for a delightful and surprisingly simple morning treat. This recipe offers a wonderfully moist and tender cake infused with vibrant lemon flavor, perfect for a quick breakfast or a charming afternoon pick-me-up.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar plus 1 tablespoon for topping
  • ½ cup unsalted butter softened
  • 2 large eggs at room temperature
  • ½ cup plain, unsweetened yogurt full-fat or Greek yogurt recommended
  • ¼ cup fresh lemon juice from about 1-2 lemons
  • 1 tablespoon lemon zest from about 1-2 lemons
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting (optional)
  • Fresh berries for serving (optional)

Equipment

  • Oven
  • 8x8 inch baking pan
  • Medium Bowl
  • Large bowl
  • Electric mixer
  • Small bowl or liquid measuring cup
  • Wire rack
  • Wooden Skewer or Toothpick

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
    1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
  3. In a large bowl, cream together the softened unsalted butter and ¾ cup granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
    ½ cup unsalted butter, ¾ cup granulated sugar
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
    2 large eggs
  5. In a separate small bowl or liquid measuring cup, whisk together the plain yogurt, fresh lemon juice, lemon zest, and vanilla extract until well combined.
    ½ cup plain, unsweetened yogurt, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract
  6. Gradually add the dry ingredients to the butter-sugar mixture in three additions, alternating with the wet ingredients in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix. The batter will be thick and smooth.
  7. Spread the batter evenly into the prepared baking pan.
  8. Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the top of the batter.
    ¾ cup granulated sugar
  9. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for about 10-15 minutes before inverting it onto the rack to cool completely. Once cooled, you can dust with powdered sugar if desired.
    Powdered sugar

Notes

Store at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.