This Lovely Lemony Cake – Perfectly Moist, Sweet, with a Tangy Yogurt Twist

Ingredients

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• ½ cup plain yogurt (Greek yogurt works best)
• ½ cup vegetable oil (or melted butter)
• 3 large eggs
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan or round cake tin.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat eggs and sugar until light and fluffy. Add yogurt, oil, lemon zest, lemon juice, and vanilla. Mix well.
4. Gradually fold in the dry ingredients until just combined. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack.
8. Optional: Drizzle with a lemon glaze (powdered sugar + lemon juice) for extra flavor.

---

Would you like me to also write a short description (2–3 lines) for the beginning, so it looks more like a professional recipe post?