This Lemon Apricot Cake is a soft, moist, and flavorful dessert, perfect for any occasion. The combination of refreshing lemon zest and sweet apricots creates a delightful balance that will impress your guests. Simple to make, this cake is sure to become a favorite.
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Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 50 minutes
Ingredients:
- 3 eggs
- Pinch of salt
- 100 g sugar
- 8 g vanilla sugar
- Zest of 1 lemon
- 130 g yogurt
- 60 g butter (melted)
- 200 g flour
- 1 tsp baking powder
- 250 g apricots (pitted and halved)
- Powdered sugar (for decoration)
Directions:
- Prepare the Cake Batter:
- Preheat your oven to 170°C (340°F).
- In a large bowl, beat the eggs with a pinch of salt until frothy.
- Add the sugar and vanilla sugar, beating until the mixture is light and fluffy.
- Gradually pour in the melted butter, mixing well.
- Stir in the lemon zest and yogurt until fully combined.
- In a separate bowl, sift together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Prepare the Apricots:
- Wash, pit, and halve the apricots.
- Assemble the Cake:
- Grease a 24 cm round cake pan or line it with parchment paper.
- Pour the cake batter into the prepared pan and spread it evenly.
- Arrange the halved apricots, cut side up, on top of the batter.
- Bake the Cake:
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Decorate and Serve:
- Once cooled, dust the top with powdered sugar.
- Slice the cake and serve. Enjoy!
Cooking Tips:
- Ensure the melted butter is cool before adding to the batter to prevent curdling.
- Use ripe but firm apricots for the best texture and flavor.
- For an extra lemony flavor, drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) over the cooled cake.
Nutritional Benefits:
- Apricots: Rich in vitamins A and C, and a good source of dietary fiber.
- Yogurt: Provides calcium, protein, and probiotics.
- Lemon: Adds vitamin C and a refreshing zest to the cake.
Conclusion:
Thank you for making this delightful Lemon Apricot Cake with us! It’s a simple yet elegant dessert that’s perfect for any occasion. If you enjoyed this recipe, don’t forget to like the video and subscribe for more delicious recipes. Happy baking!
Frequently Asked Questions (FAQ):
- Can I use other fruits instead of apricots?
- Yes, you can substitute apricots with peaches, plums, or even berries. Just ensure the fruit is ripe but firm.
- What can I use instead of yogurt?
- You can substitute yogurt with sour cream or buttermilk for a similar texture and flavor.
- Can I make this cake gluten-free?
- Yes, use a gluten-free flour blend in place of regular flour. The texture may vary slightly, so consider adding a binding agent like xanthan gum.
- How do I know when the cake is done?
- Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Can I add more lemon flavor?
- For a stronger lemon flavor, add a tablespoon of fresh lemon juice to the batter or drizzle a lemon glaze over the cooled cake.
- Can I make this cake in advance?
- Yes, the cake can be made a day in advance. Store it in an airtight container at room temperature and dust with powdered sugar just before serving.
- What should I do if my cake is browning too quickly?
- If the cake is browning too fast, cover it loosely with aluminum foil and continue baking.
- How do I store leftovers?
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Can I freeze the cake?
- Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- What size cake pan should I use?
- A 24 cm (9.5 inch) round cake pan works best for this recipe. Adjust baking times if using a different size.