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; 1/2 tsp salt; 1 cup granulated sugar; 3 large eggs (room temperature); 1 cup plain yogurt (full-fat); 1/2 cup vegetable oil; 1 tbsp lemon zest (from 1 large lemon); 1/4 cup fresh lemon juice; 1 cup powdered sugar; 2 tbsp fresh lemon juice

55 min 8 slices Easy

All Recipes

Lemon Yogurt Cake

This moist and tangy Lemon Yogurt Cake is a delightful dessert that combines the zesty flavour of lemon with the creaminess of yogurt.

Prep

15 min

Cook

40 min

Total

55 min

Servings

Difficulty

Easy

Lemon Yogurt Cake is a classic French-inspired dessert that brings together the refreshing taste of lemon and the smooth richness of yogurt. This cake is perfect for a light dessert or a sweet treat with your afternoon tea. The combination of lemon zest and yogurt creates a moist texture, while the sugar and lemon juice glaze adds an extra layer of flavour. It's a simple yet elegant cake that can be enjoyed year-round.

Ingredients

Servings

Cake Batter

Lemon Glaze

Instructions

Preheat and prepare the pan

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.

Pro tip: Lining the pan with parchment paper will help in easy removal of the cake.

Mix dry ingredients

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

Pro tip: Whisking helps to evenly distribute the baking powder and salt in the flour.

Combine wet ingredients

In a large bowl, beat the sugar and eggs until light and fluffy. Add the yogurt, oil, lemon zest, and lemon juice, mixing until well combined.

Pro tip: Ensure the eggs are at room temperature for better incorporation.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

Pro tip: Overmixing can lead to a dense cake.

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Prepare the glaze

While the cake is baking, whisk together the powdered sugar and lemon juice until smooth. Set aside.

Pro tip: Adjust the consistency of the glaze with more sugar or lemon juice as needed.

Cool and glaze the cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle the lemon glaze over the warm cake.

Pro tip: Cooling slightly in the pan helps the cake firm up before transferring.

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Tips & Tricks

<ul><li>Use full-fat Greek yogurt for a richer texture.</li><li>Zest the lemon carefully to avoid the bitter white pith.</li><li>For a stronger lemon flavour, add a teaspoon of lemon extract.</li><li>Let the cake cool completely before icing for best results.</li></ul>

Serving Suggestions

Serve this Lemon Yogurt Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It also pairs beautifully with a cup of Earl Grey tea or a glass of chilled white wine. Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain its freshness.