Moist and Tangy Lemon Yogurt Cake Recipe

Lemon yogurt cake is like sunshine on a plate. Imagine a fluffy, moist slice bursting with the zesty brightness of fresh lemons. The aroma wafts through your kitchen as it bakes, creating an irresistible atmosphere that even your neighbors will want to investigate. Each bite melts in your mouth, offering a delightful balance of sweetness and tanginess that’s simply unforgettable.

This cake isn’t just a treat; it’s an experience! I remember baking this lemon yogurt cake for my friend’s birthday party last summer. The moment I pulled it from the oven, my family gathered around like moths to a flame. Who knew simple ingredients could create such joy? It was devoured within minutes, leaving only crumbs and happy faces behind!

Baking this delightful treat always brings back fond memories of laughter and joy at family gatherings.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Plain Yogurt: Use full-fat yogurt for creaminess and moisture; Greek yogurt works great too.
• Fresh Lemons: Choose bright yellow lemons for juicing and zesting; their flavor is unbeatable.
• Sugar: Granulated sugar adds sweetness; brown sugar can give a deeper flavor if you prefer.
• All-Purpose Flour: Use standard flour for structure; you can substitute half with almond flour if desired.
• Baking Powder: This helps the cake rise beautifully; ensure it’s fresh for best results.
• Eggs: Large eggs work best; they provide richness and help bind the ingredients together.
• Vegetable Oil: For moisture without added flavors; melted butter can also be used for richness.
• Salt: A pinch enhances flavors; don’t skip this step!
• Powdered Sugar (for glaze): Optional but recommended for a sweet finish on top of the cake.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round pan or line it with parchment paper.

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt until combined. This ensures an even distribution of leavening agents.

Create the Wet Mixture: In another bowl, combine yogurt, sugar, eggs, vegetable oil, lemon juice, and zest. Whisk until smooth and creamy—this mixture should smell heavenly!

Combine Wet and Dry Ingredients: Gradually add dry ingredients into the wet mixture while folding gently. Stop mixing when just combined to keep that tender texture intact.

Bake the Cake!: Pour the batter into your prepared pan. Bake in the preheated oven for about 30-35 minutes or until golden brown and a toothpick inserted comes out clean.

Add Finishing Touches : Once cooled slightly, drizzle powdered sugar glaze over the top if desired. Let it set before slicing into this delicious creation!

With these straightforward steps complete, you’ll have a tantalizing lemon yogurt cake ready to impress friends or family—or perhaps just yourself after a long day!

Enjoy every bite of this luscious dessert that perfectly balances sweet and tangy notes!

Perfecting the Cooking Process

Start by creaming the butter and sugar until fluffy. Then, add eggs one at a time before mixing in yogurt and lemon juice. Finally, fold in the dry ingredients for a smooth batter. This sequence ensures maximum fluffiness and flavor.

Add Your Touch

Feel free to substitute Greek yogurt for regular yogurt for added richness. You can also swap lemon zest with orange zest or add poppy seeds for a unique twist. Get creative and let your taste buds guide you!

Storing & Reheating

Store leftover lemon yogurt cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices wrapped tightly in plastic wrap.

Baking this lemon yogurt cake brings back memories of family gatherings where laughter was abundant, and everyone was eager to try my latest creation. They always left with smiles and an empty plate!

FAQ

Can I use almond flour instead of all-purpose flour?

Yes, but you may need to adjust liquid ingredients slightly for consistency.

How can I make this cake gluten-free?

Substitute all-purpose flour with a gluten-free blend designed for baking.

Can I add fruit to the lemon yogurt cake?

Absolutely! Fresh blueberries or raspberries complement the lemon perfectly.

Print

Lemon Yogurt Cake

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• Author: Doorecipes
• Total Time: 50 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Lemon yogurt cake is a refreshing dessert that perfectly balances tangy lemon flavor with a moist, tender crumb. It’s an effortless treat that brightens any occasion!

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Ingredients

Scale 1x2x3x

• 1 cup plain yogurt (full-fat or Greek)
• 2 large fresh lemons (zest and juice)
• 1 cup granulated sugar
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• 3 large eggs
• ½ cup vegetable oil
• Pinch of salt
• Powdered sugar (optional, for glaze)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round pan or line with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, mix yogurt, sugar, eggs, vegetable oil, lemon juice, and zest until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared pan and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
6. Optionally drizzle with powdered sugar glaze after cooling slightly.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 230
• Sugar: 14g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: <1g
• Protein: 4g
• Cholesterol: 60mg

Keywords: For added richness, substitute Greek yogurt for regular yogurt. Enhance flavors by adding poppy seeds or substituting lemon zest with orange zest. Store leftovers in an airtight container at room temperature for up to three days.