Lemon Yogurt Cake

Name: Lemon Yogurt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 2 tsp baking powder; 1/4 tsp salt; 1 cup granulated sugar; 1 cup plain yogurt (room temperature); 3 large eggs (room temperature); 1/2 cup vegetable oil; 2 tbsp lemon zest (from 2 large lemons); 1/4 cup lemon juice (freshly squeezed)

55 min 8 slices Easy

All Recipes

Lemon Yogurt Cake

A light and moist lemon yogurt cake that's perfect for any occasion.

Prep

15 min

Cook

40 min

Total

55 min

Servings

Difficulty

Easy

Lemon yogurt cake is a classic dessert that combines the tangy flavour of lemons with the creaminess of yogurt. It's a beloved treat that is both refreshing and satisfying, perfect for a tea party or an afternoon snack. This cake is incredibly easy to make and requires basic ingredients that you probably already have in your kitchen. The addition of yogurt not only adds a subtle tang but also keeps the cake moist and tender, making it a delightful dessert for any occasion.

Instructions

Preheat Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Combine Wet Ingredients

In a large bowl, whisk the sugar and yogurt together until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the oil, lemon zest, and lemon juice until fully combined.

Combine Mixtures

Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined. Be careful not to overmix.

Pro tip: Overmixing can result in a dense cake.

Pour Batter

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the centre comes out clean. The top should be golden brown and spring back when gently pressed.

Pro tip: If the top browns too quickly, cover it loosely with aluminium foil.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve with your favourite toppings or as is.

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Tips & Tricks

Use fresh lemons for the best flavour.
Ensure that all ingredients are at room temperature before beginning.
Do not overmix the batter to keep the cake light and fluffy.
You can add a simple glaze for extra sweetness and decoration.

Frequently Asked Questions

How do you make lemon yogurt cake?

To make lemon yogurt cake, mix dry ingredients, combine wet ingredients, fold together, and bake at 350°F (175°C) for 35-40 minutes.

Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt can be used for a thicker texture and richer flavour.

What can I use if I don't have fresh lemons?

If fresh lemons are unavailable, bottled lemon juice can be used, but fresh zest is recommended for optimal flavour.

How do I know when the cake is done?

The cake is done when a toothpick inserted in the centre comes out clean and the top is golden brown.

Can I freeze lemon yogurt cake?

Yes, wrap the cooled cake in plastic wrap and foil before freezing for up to 3 months. Thaw at room temperature before serving.

Serving Suggestions

Serve this lemon yogurt cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. It pairs wonderfully with a cup of tea or coffee, making it a delightful treat for both kids and adults. To make ahead, bake the cake and allow it to cool completely before wrapping it tightly in plastic wrap. It keeps well at room temperature for up to three days or can be stored in the refrigerator for up to a week.