Maria
Indulge in the zesty goodness of Lemon Yogurt Cake, a delightful treat bursting with bright lemon flavor and moist texture. Easy to make and perfect for any time of day, this cake is sure to become a favorite in your baking repertoire.
Why Make This Recipe
This recipe is ideal for those who enjoy the refreshing taste of lemon in a light and fluffy cake. The combination of tangy lemon zest, creamy Greek yogurt, and a hint of sweetness creates a balanced and flavorful dessert that is simple to make.
How to Make Lemon Yogurt Cake
Ingredients:
- 20 grams butter, melted
- 35 grams plain flour or all-purpose flour
- 35 grams caster sugar or granulated sugar
- Zest of one large lemon
- 210 grams plain flour or all-purpose flour, sifted
- 2 teaspoons baking powder
- 150 grams caster sugar or granulated sugar
- Zest of one large lemon
- 1/4 teaspoon salt
- 120 ml vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice, freshly squeezed
- 120 ml full-fat Greek yogurt
- 30 grams icing sugar or powdered sugar, sifted
- 1-2 tablespoons lemon juice, freshly squeezed
Directions:
- Preheat the oven and prepare the cake pan.
- Make the lemon crumb by combining butter, flour, sugar, and lemon zest.
- Mix the dry ingredients together in a bowl.
- Whisk the wet ingredients separately and combine with the dry ingredients and yogurt.
- Pour the batter into the cake pan and sprinkle with the lemon crumb.
- Bake the cake until a skewer inserted comes out clean.
- Prepare the glaze by mixing sugar and lemon juice and drizzle over the cooled cake.
How to Serve Lemon Yogurt Cake
Serve slices of Lemon Yogurt Cake on their own as a delicious snack or dessert. Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
How to Store Lemon Yogurt Cake
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 1 week. Bring it to room temperature before serving.
Tips to Make Lemon Yogurt Cake
- Use fresh lemon zest for the best flavor.
- Do not overmix the batter to ensure a tender crumb.
- Adjust the glaze consistency by adding more lemon juice if needed.
Variation
For a fruity twist, add a handful of fresh berries like blueberries or raspberries to the batter before baking. The burst of sweetness from the berries complements the lemon beautifully.
Lemon Yogurt Cake
Ingredients
Cake Batter
- 20 grams butter, melted
- 210 grams plain flour or all-purpose flour, sifted
- 35 grams caster sugar or granulated sugar
- 2 teaspoons baking powder
- 150 grams caster sugar or granulated sugar
- 1/4 teaspoon salt
- 120 ml vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice, freshly squeezed
- 120 ml full-fat Greek yogurt
Glaze
- 30 grams icing sugar or powdered sugar, sifted
- 1-2 tablespoons lemon juice, freshly squeezed
Instructions
How to Make Lemon Yogurt Cake
- Preheat the oven according to the recipe instructions and prepare the cake pan.
- Make the lemon crumb topping by combining butter, flour, sugar, and lemon zest.
- Mix the dry ingredients in one bowl, and whisk the wet ingredients in another bowl. Combine everything with yogurt.
- Pour the batter into the prepared pan, sprinkle with the crumb topping, and bake until done.
- Mix icing sugar and lemon juice to create a glaze. Drizzle over the cooled cake.
