This delightful lemon yogurt cake is light, moist, and infused with zesty citrus flavors, complemented by sweet candied fruit. Perfect for tea-time or as a sweet treat after a meal, this recipe is quick to prepare and offers a deliciously simple dessert with a vibrant touch of lemon. The yogurt adds richness while keeping the cake tender and moist.
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Servings: 8-10 slices
Ingredients:
- 2 eggs
- Pinch of salt
- 100g sugar (½ cup)
- 120ml oil (½ cup)
- 125g yogurt (½ cup)
- Zest and juice of half a lemon
- 180g flour (1½ cups)
- 2 teaspoons (10g) baking powder
- 3 tablespoons candied fruit
Directions:
- Preheat the oven to 175°C (350°F) and grease a 25x13cm (9×5 inches) loaf pan or line it with parchment paper.
- In a large bowl, beat the eggs with a pinch of salt until slightly frothy.
- Add the sugar, oil, yogurt, lemon zest, and lemon juice to the eggs. Whisk until smooth and well combined.
- Sift in the flour and baking powder, then gently fold the dry ingredients into the wet mixture using a spatula or whisk. Be careful not to overmix.
- Stir in the candied fruit, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy with a dusting of powdered sugar or a drizzle of lemon glaze, if desired.
Serving Suggestions:
- Serve the cake warm or at room temperature with a side of fresh whipped cream or vanilla ice cream.
- For a citrusy burst, drizzle the cake with a lemon glaze made from powdered sugar and lemon juice.
- Pair with a cup of tea or coffee for a refreshing afternoon snack.
Cooking Tips:
- To prevent the candied fruit from sinking to the bottom, lightly toss them in flour before adding them to the batter.
- You can substitute Greek yogurt for a thicker texture and richer flavor.
- For an extra lemony flavor, add more lemon zest or a dash of lemon extract to the batter.
Nutritional Benefits:
- Eggs provide high-quality protein and essential vitamins.
- Yogurt offers a good source of calcium and probiotics for gut health.
- Lemon juice and zest are rich in vitamin C, boosting immunity and offering antioxidant benefits.
- The oil used in this recipe helps maintain the cake’s moist texture without adding butter.
Dietary Information:
- This recipe is vegetarian.
- Can be made dairy-free by substituting regular yogurt with plant-based yogurt.
- You can substitute whole wheat flour for a higher-fiber option, but it may change the texture slightly.
Nutritional Facts (per slice):
- Calories: ~220
- Carbohydrates: 28g
- Protein: 3g
- Fat: 10g
- Sugar: 12g
- Fiber: 1g
Storage:
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: The cake will stay fresh for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Defrost at room temperature before serving.
Why You’ll Love This Recipe:
- The yogurt keeps the cake incredibly moist and light.
- The bright lemon flavor pairs wonderfully with the sweetness of the candied fruit.
- It’s easy to make and perfect for casual gatherings or special occasions.
- It’s a versatile cake that can be adapted with different fruits or glazes.
Conclusion:
This Lemon Yogurt Cake with Candied Fruit is a perfect balance of tangy and sweet, ideal for family gatherings or a simple weekday treat. The moist texture from the yogurt combined with the zesty lemon flavor creates a memorable dessert. Try adding your favorite mix-ins like nuts or dried fruits for a personal touch.
FAQs:
- Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt works well and will make the cake slightly denser and richer. - What can I substitute for candied fruit?
You can use dried fruits such as raisins, dried cranberries, or chopped dried apricots. - How can I make the cake more lemony?
Add extra lemon zest or a splash of lemon extract for a more pronounced lemon flavor. - Can I freeze this cake?
Yes, wrap it tightly and freeze for up to 2 months. Defrost before serving. - Can I use whole wheat flour?
Whole wheat flour can be used but may result in a denser cake. You may want to use half whole wheat and half all-purpose for a better texture. - How can I make this cake gluten-free?
Use a gluten-free flour blend in place of regular flour, but make sure it contains a binder like xanthan gum. - What oil is best for this recipe?
Use a neutral oil like canola or sunflower oil. Olive oil can also be used for a richer flavor. - Can I add nuts to this recipe?
Absolutely! Chopped almonds or walnuts would add a lovely crunch. - How do I prevent the cake from sticking to the pan?
Grease the pan well or line it with parchment paper for easy removal. - Can I add a glaze on top of the cake?
Yes! A simple glaze made from powdered sugar and lemon juice would enhance the lemon flavor.