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Lemon Yogurt Cake

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I have always wanted to make a lemon loaf cake because I really, really love lemon. Joe, on the other hand, not so much, yet again once he took a bite of this moist cake, it went down the hatch quite nicely. Hope you had a nice Easter weekend and enjoyed the holiday with your friends and family. I took this cake to Easter dinner, but unfortunately there were so many desserts it wasn’t really necessary or needed. That’s ok, I brought most of it home and froze it!

Recipe Adapted From Food Network


  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 1/4 cup agave
  • 1 cup vanilla yogurt
  • 2 tsp lemon zest
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 1/3 cup fresh lemon juice
  • 1/2 cup vegetable oil


  • 1/2 cup confectioners’ sugar
  • 1 to 2 Tbsp lemon juice


  1. Mix together flour, baking powder, salt in one bowl, set aside.
  2. Mix together with whisk eggs, agave, yogurt, zest, extracts, lemon juice together (no oil).
  3. Mix dry ingredients into wet ingredients.
  4. Add oil, folding in with spatula.
  5. Pour into greased and floured 8 x 4 inch loaf pan.
  6. Bake 350F for 45 to 50 minutes.
  7. Remove from oven, mix together confectioners’ sugar and lemon juice.
  8. Drizzle on top and ENJOY!

About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

4 responses »

  1. Lesley this looks amazing!! I agree, I love anything lemon too 🙂

  2. This is fabulous! Yogurt cakes are soooo moist and wonderful. I only make yogurt or sour cream pound cakes now because I have seen the light too:]


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