This lemon yogurt cake is the perfect balance of bright citrus flavor and rich, tender texture. The combination of tangy lemon, creamy yogurt, and juicy wild blueberries creates a cake that’s simple enough for everyday baking but special enough for any celebration.
WHAT YOU NEED eggs granulated sugar lemon zest refined coconut oil fresh lemon juice full-fat Greek yogurt vanilla extract baking powder kosher salt all-purpose flour or gluten-free 1-to-1 baking flour frozen wild blueberries powdered sugar, for dusting
1. Place the eggs in a bowl of warm water (to bring to room temperature) and set aside. 2. Preheat the oven to 350F. Grease a 9” springform pan with nonstick spray and line the bottom with parchment paper. 3. In a large bowl, combine the sugar and lemon zest and use your fingers to rub the zest into the sugar. Then whisk in the coconut oil, followed by the room temperature eggs until well combined. Then whisk in the lemon juice, yogurt, and vanilla.
4. Whisk in the baking powder and salt to distribute, then whisk in the flour. Pour the batter into the pan and sprinkle with some frozen wild blueberries (optional). Bake for 45 to 50 minutes or until the cake is evenly puffed and the center softly springs back when gently poked. 5. Allow to cool at room temperature for about 30 or until it’s just slightly warm. Then dust with powdered sugar, slice and enjoy!