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Are you craving something baked and lemony? The best part about the lemon cake is putting your nose real close to the lemon cake and smelling it! When you smell the lemon cake, you can already taste it in your mind. This lemon cake is delicious for breakfast. Citrus is awakening, and a lemon breakfast cake is a perfect way to start the day!
1 cup sugar
1/2 cup vegetable oil
1 tbsp vanilla
1 cup lowfat plain yogurt
2 cups flour
2 tsp baking powder
1 tsp baking soda
Preheat oven to 375F.
Wash the lemon. Zest the lemon: grate the thin top yellow layer of the lemon (without the white pith) using a grater with the smallest holes.
Whisk the eggs in a large bowl. Add the sugar and stir until combined. Add vanilla. Add lemon zest.
Cut the lemon into quarters and squeeze out the lemon juice into the bowl with other ingredients. Stir until combined.
Add flour to the bowl. Sprinkle baking powder and baking soda evenly over the flour. Add yogurt, then stir everything until combined.
Spray the inside of the non-stick bundt pan with non-stick cooking spray. Pour the batter into the bundt pan. Put in the oven and bake for 35 minutes.
Note: lemon zest is optional :) If you don’t feel like zesting a lemon, don’t let it stop you from making this delicious lemon cake! Just use lemon juice and omit the zest. The lemon flavor will be less intense without the zest, but it will still be a terrific lemon cake.