This Lemon Yogurt Cake is a delightful and simple dessert that combines the tangy zest of lemon with the smooth, creamy texture of yogurt. The result is a moist, flavorful cake that is perfect for any occasion. The use of yogurt in the batter ensures a soft and tender crumb, while the lemon zest and juice provide a refreshing citrus flavor that brightens up every bite. This easy-to-make cake is perfect for a weekend treat, an afternoon snack with tea, or as a light dessert after dinner. With just a few simple ingredients, you can enjoy this refreshing, light, and flavorful cake in no time.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
Ingredients
For the Cake:
- 1 egg
- A pinch of salt
- 70g sugar
- Grated lemon zest (or 8g vanilla sugar)
- 70ml oil (vegetable oil or olive oil)
- 125g natural yogurt
- 2 tablespoons lemon juice 🍋
- 150g flour
- 8g baking powder
Directions
1. Preheat the Oven:
- Preheat your oven to 180°C (350°F). Grease and flour a cake pan (approximately 20 cm or 8 inches in diameter) or line it with parchment paper.
2. Prepare the Wet Ingredients:
- In a large bowl, whisk together 1 egg and a pinch of salt until smooth.
- Add 70g of sugar and the grated lemon zest (or vanilla sugar) and whisk until the sugar is dissolved and the mixture is well combined.
- Stir in 70ml of oil and 125g of natural yogurt. Add 2 tablespoons of fresh lemon juice and mix well until smooth.
3. Mix the Dry Ingredients:
- In a separate bowl, combine 150g of flour and 8g of baking powder. Stir them together to ensure the baking powder is evenly distributed in the flour.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this could result in a denser cake.
5. Pour into the Cake Pan:
- Pour the cake batter into the prepared cake pan, spreading it evenly with a spatula.
6. Bake the Cake:
- Bake in the preheated oven for 30-35 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- If the top of the cake is browning too quickly, cover it loosely with aluminum foil and continue baking until fully cooked.
7. Cool and Serve:
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake has cooled, you can serve it as is, or dust it with powdered sugar for a simple decoration.
Serving Suggestions
- With Fresh Berries: Serve slices of the cake with fresh berries like strawberries, blueberries, or raspberries for a refreshing addition.
- With Whipped Cream or Ice Cream: For an indulgent treat, top the cake with whipped cream or a scoop of vanilla ice cream.
- For Afternoon Tea: Pair a slice of this lemon yogurt cake with your favorite tea for a delightful afternoon snack.
Cooking Tips
- Lemon Zest: Be sure to zest the lemon gently to avoid the bitter white pith. The zest adds a burst of citrus flavor, so it’s important not to skip this step.
- Avoid Overmixing: Overmixing the batter can cause the cake to become dense. Stir the batter until just combined to ensure a light and fluffy texture.
- Yogurt Substitute: You can substitute the natural yogurt with Greek yogurt for a creamier texture. If you want a dairy-free version, you can use non-dairy yogurt (such as coconut yogurt).
Variations to Try
- Blueberry Lemon Yogurt Cake: Add a handful of fresh or frozen blueberries to the batter for an extra burst of fruitiness.
- Lemon Poppy Seed Cake: Add 1-2 tablespoons of poppy seeds to the batter for a classic lemon-poppy seed cake variation.
- Lemon Glaze: Drizzle a simple lemon glaze made of powdered sugar and lemon juice over the cake once it has cooled for a sweet and tangy finish.
Nutritional Benefits
- Yogurt: Yogurt adds probiotics to the cake, which are beneficial for digestive health. It also provides calcium and protein.
- Lemon: Lemons are high in vitamin C, which helps boost the immune system and support skin health.
- Eggs: Eggs provide protein, essential vitamins, and minerals, contributing to overall health.
Conclusion
This Lemon Yogurt Cake is a perfect balance of flavors—tangy, creamy, and sweet. It’s easy to prepare, light, and a great way to use up some of those extra lemons in your kitchen. Whether you’re enjoying it on a lazy afternoon with a cup of tea or serving it as a dessert at a dinner party, this cake will surely impress with its refreshing citrus flavor and moist texture. It’s a simple yet delicious treat that’s sure to become a favorite in your baking repertoire.
Frequently Asked Questions
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Can I use a different type of oil? Yes, you can use other oils like vegetable oil or even olive oil in place of the oil suggested in this recipe.
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Can I use low-fat yogurt? Yes, you can substitute low-fat yogurt for full-fat yogurt if you prefer. However, using full-fat yogurt will result in a slightly richer cake.
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Can I freeze this cake? Yes, this cake freezes well. Allow it to cool completely, then wrap it in plastic wrap and store it in an airtight container or freezer bag for up to 3 months.
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Can I make this cake without eggs? Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). It may slightly alter the texture but will still work.
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How can I make this cake more lemony? You can add more lemon zest or a bit of lemon extract to intensify the lemon flavor. You can also increase the lemon juice for extra tang.