Merriam-Webster-Inspired Playful Lemon Yogurt Cake

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light and tangy lemon yogurt cake that brings a joyful twist to classic baking, perfect for any occasion needing a dash of fun. This French-inspired recipe, ready in about 55 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 8 French cuisine 280 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup plain Greek yogurt
1 cup granulated sugar
3 large eggs
1/2 cup vegetable oil
2 tbsp lemon zest
1/4 cup fresh lemon juice
1 tsp vanilla extract
1/4 cup for dusting powdered sugar

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Instructions

Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt.
Step 2: In a large bowl, whisk 1 cup plain Greek yogurt, 1 cup granulated sugar, 3 large eggs, 1/2 cup vegetable oil, 2 tbsp lemon zest, 1/4 cup fresh lemon juice, and 1 tsp vanilla extract until smooth and combined.
Step 3: Gradually fold the dry flour mixture into the wet ingredients, mixing gently until just combined and no flour streaks remain.
Step 4: Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Step 5: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Dust with 1/4 cup powdered sugar before serving.