Lemon Yogurt Coffee Cake—because why settle for plain old coffee cake when you can add lemon and yogurt? This cake’s tangy, moist, and a little too fancy for a breakfast treat. Yogurt brings that creamy texture while lemon makes it zesty enough to give your morning a punch. Who knew you could enjoy something so delightful and still trick yourself into thinking it’s semi-healthy? Forget the boring old pastries; this is the coffee cake you deserve. Perfect for impressing your guests or just convincing yourself that cake for breakfast is totally acceptable.
Lemon Yogurt Coffee Cake
A moist, zesty coffee cake made with yogurt and lemon. A perfect balance of tang and sweetness for any occasion.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1 cup plain yogurt full-fat preferred
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch pan.
- In a bowl, combine flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well.
- Stir in vanilla, lemon zest, lemon juice, and yogurt.
- Gradually mix in dry ingredients until smooth.
- Pour batter into prepared pan and bake for 30 minutes.
- For the glaze, whisk powdered sugar, lemon juice, and milk. Drizzle over cooled cake.
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Vitamin C: 12%
- Calcium: 4%
- Iron: 4%
- Potassium: 3%
Additional Notes
- If you want extra tang, add a bit of sour cream to the batter.
- Store leftovers in an airtight container for up to 3 days.
- Add poppy seeds for a fun twist!
