Lemon Yogurt Cake

by
Deliciously moist lemon yogurt cake sliced on a rustic wooden table

Lemon Yogurt Cake is a delightful dessert that combines the tangy flavor of lemon with the creaminess of yogurt. This cake is moist, fluffy, and has a refreshing citrus taste that makes it perfect for any occasion. Whether you want to enjoy it with your afternoon tea, serve it at a gathering, or simply indulge in a sweet treat at home, this recipe is easy to follow and yields a delicious result. It is a charming cake that your friends and family will love.

Why make this recipe

Making Lemon Yogurt Cake is a great way to introduce a burst of fresh flavor into your dessert repertoire. The primary ingredients—yogurt and lemon—bring both moisture and zest to the cake. Unlike traditional cakes that can be dense or overly sweet, this recipe strikes a perfect balance with its light texture and slight tartness. Additionally, using yogurt helps to keep the cake moist while reducing the amount of fat needed. It’s a simple recipe that anyone can follow, even if you do not have baking experience. Lemon Yogurt Cake is also versatile; you can enjoy it plain, dress it up with frosting, or serve it with fresh fruit. Moreover, this cake is perfect for any season, brightening up your table in winter or enhancing your summer picnics.

How to make Lemon Yogurt Cake

Making Lemon Yogurt Cake involves a few simple steps. You will begin by assembling all your ingredients and preheating your oven. As you mix the ingredients, you will notice the smooth batter coming together beautifully. Once baked, this cake will fill your kitchen with a delightful lemon aroma that is absolutely irresistible.

The following details the exact steps you need to take to create this delightful dessert.

Ingredients:

  • 4 eggs (large)
  • 150 grams of sugar (¾ cup)
  • 1 teaspoon of vanilla extract
  • A pinch of salt
  • 150 grams of yogurt (¾ cup)
  • 100 ml of melted butter (⅓ cup)
  • 230 grams of flour (1 ⅔ cups)
  • 16 grams of baking powder (1 tablespoon)
  • Zest of one lemon
  • 2 tablespoons of lemon juice

Directions:

  1. Preheat your oven to 180°C (350°F). Prepare a baking pan by lining it with parchment paper or lightly greasing it with butter and flour. This step ensures the cake releases easily after baking.

  2. In a large bowl, beat the eggs with the sugar, vanilla extract, and a pinch of salt. Use a whisk or a mixer to blend these ingredients until they are frothy and light in color. This aeration is key to achieving a light texture in the cake.

  3. Next, add the yogurt and melted butter to the egg and sugar mixture. Combine these ingredients gently until you create a homogeneous batter. Be careful not to over-mix, as it may affect the cake’s fluffiness.

  4. Sift the flour along with the baking powder into the mixture. Gently fold the dry ingredients into the wet mixture using a spatula. Continue to mix until the batter is smooth and lacking lumps.

  5. Incorporate the lemon zest and lemon juice into the batter, mixing well to ensure the fresh citrus flavor is evenly distributed throughout.

  6. Pour the batter into the prepared baking pan, using a spatula to level the surface if necessary.

  7. Bake in the preheated oven for about 35-40 minutes, or until the top is golden brown. To check for doneness, insert a toothpick into the center of the cake; it should come out clean if the cake is fully baked.

  8. Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely. After cooling, cut the cake into desired portions and serve.

How to serve Lemon Yogurt Cake

Serving Lemon Yogurt Cake is simple. You can enjoy it plain, allowing the lemon flavor to shine through. For a more indulgent experience, consider dusting it with powdered sugar or drizzling it with a simple lemon glaze. To make the glaze, combine powdered sugar with a bit of lemon juice until you achieve your desired consistency. Fresh berries or a scoop of whipped cream can complement the cake beautifully, adding color and extra flavor.

This cake is excellent for breakfast, dessert, or as a snack. Pair it with coffee or tea to enhance the refreshing lemon taste.

How to store Lemon Yogurt Cake

To keep your Lemon Yogurt Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to prolong its freshness, consider refrigerating it. Wrap it tightly in plastic wrap or place it in an airtight container; it should last up to a week in the fridge. If you need to store the cake for more extended periods, you can freeze it. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. The cake can last for up to three months in the freezer. When ready to enjoy, simply let it thaw at room temperature.

Tips to make Lemon Yogurt Cake

  • If you like a stronger lemon flavor, consider adding more lemon juice or zest according to your taste.
  • Use a high-quality yogurt for the best results. Greek yogurt will yield a denser, creamier cake, while regular yogurt will give a lighter texture.
  • To prevent the cake from sticking to the pan, make sure to use enough butter and flour for greasing, or line your pan with parchment paper.
  • Experiment with different flavor combinations by adding poppy seeds or using different citrus fruits like orange or lime.

Variation (if any)

While Lemon Yogurt Cake is delightful on its own, you can easily customize it. Here are a few variations:

  • Berry Lemon Yogurt Cake: Fold in fresh or frozen berries such as blueberries or raspberries for a fruity twist.
  • Lemon Lavender Yogurt Cake: Add dried culinary lavender to the batter for an aromatic flavor.
  • Lemon Coconut Yogurt Cake: Incorporate shredded coconut into the batter for a tropical flair.

FAQs

Can I use low-fat yogurt for this recipe?

Yes, you can use low-fat yogurt; however, full-fat yogurt will yield a richer flavor and texture.

How do I know when the cake is done baking?

Check by inserting a toothpick into the center of the cake. It should come out clean when the cake is done.

Can I make this cake in advance?

Absolutely! This cake stays fresh up to a week in the refrigerator, making it perfect for make-ahead desserts.

Is it necessary to sift the flour?

Sifting is not mandatory, but it helps remove any lumps and aerates the flour, which can lead to a lighter cake.

Can I substitute baking powder for baking soda?

Baking powder is preferred in this recipe for the right leavening. However, if you only have baking soda, you may need to add an acid like buttermilk or vinegar for the right reaction.

Nutritional Information

  • Serving Size: 1 slice (approximately 80 grams)
  • Calories: 230
  • Protein: 4g
  • Carbohydrates: 35g
  • Dietary Fiber: 1g
  • Sugars: 12g
  • Total Fat: 9g
  • Saturated Fat: 5g
  • Cholesterol: 75mg
  • Sodium: 150mg

Lemon Yogurt Cake is a refreshing, easy-to-make dessert that can brighten your day. Try making it today and enjoy the delightful flavors it offers!