This Lemon Yogurt Cake is a delightful dessert that combines the tanginess of yogurt with the fresh, zesty flavor of lemon. It’s an easy-to-make cake that’s perfect for any occasion, whether you’re hosting a party or enjoying a quiet afternoon at home. The addition of yogurt gives the cake a tender, moist crumb, while the lemon zest and juice provide a refreshing citrus note. This cake is sure to become a family favorite!
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
Ingredients
- 3 eggs
- 160 g sugar (4/5 cups)
- A pinch of salt
- A little vanilla
- 100 ml oil (1/3 cup and 1 tbsp)
- 180 ml yogurt (3/4 cup)
- Zest of one lemon
- 40 ml lemon juice
- 220 g flour (1 and 1/2 cups)
- 16 g baking powder
Toppings (Optional):
- Honey or jam
- Coconut powder
Directions
- Preheat the Oven:
Set your oven to 180°C (350°F) and grease a 24 cm casserole dish. - Mix Wet Ingredients:
In a large bowl, whisk together the eggs, sugar, salt, vanilla, oil, yogurt, lemon zest, and lemon juice until smooth. - Combine Dry Ingredients:
In a separate bowl, sift together the flour and baking powder. - Prepare the Batter:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing. - Bake:
Pour the batter into the prepared casserole dish. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. - Cool and Serve:
Allow the cake to cool in the dish. Optionally, brush with honey or jam and sprinkle with coconut powder before serving.
Additional Information
- Serving Suggestions:
- Pair with a dollop of whipped cream or vanilla ice cream.
- Enjoy with a cup of tea or coffee.
- Garnish with fresh berries or lemon slices for a burst of color.
- Serve as a light dessert after a hearty meal.
- Cooking Tips:
- Room Temperature Ingredients: Bring eggs and yogurt to room temperature for a smoother batter.
- Lemon Zest: Zest only the yellow part of the lemon, avoiding the bitter white pith.
- Doneness: Start checking for doneness at the 35-minute mark; cover with foil if browning too quickly.
- Mixing: Stir the batter gently to keep the cake light and airy.
- Nutritional Benefits:
- Yogurt: Adds calcium, protein, and probiotics.
- Lemon: Provides vitamin C and antioxidants.
- Moderate Sugar: Contains a moderate amount of sugar, making it a less indulgent treat.
- Dietary Information:
- Vegetarian: Suitable for vegetarians.
- Dairy-Free Option: Substitute yogurt with a non-dairy alternative like coconut yogurt.
- Nutritional Facts (Per Serving, based on 8 servings):
- Calories: 250
- Protein: 5g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 1g
- Sugar: 18g
- Storage:
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigeration: Can be refrigerated for up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature.
- Why You’ll Love This Recipe:
- Easy to Make: Simple ingredients and minimal preparation time.
- Moist and Tender: Yogurt and oil keep the cake soft and moist.
- Bright and Refreshing: Lemon zest and juice add a fresh, citrusy flavor.
- Versatile: Perfect for breakfast, a snack, or dessert.
Conclusion
This Lemon Yogurt Cake is a versatile, delicious treat that’s sure to impress. Its moist crumb and refreshing lemon flavor make it perfect for any occasion, whether you’re hosting a gathering or enjoying a quiet moment at home. The simple ingredients and easy preparation make this cake accessible for bakers of all skill levels. Serve it as a dessert or a snack, and watch it become a beloved favorite in your home.
Frequently Asked Questions
- Can I use Greek yogurt instead of regular yogurt? Yes, Greek yogurt can be used, but it may make the cake slightly denser. You can thin it with a little water or milk if desired.
- Can I substitute the oil with butter? Yes, melted butter can be used instead of oil for a richer flavor, but it may alter the texture slightly.
- 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 poppy seeds to the batter? Yes, adding a tablespoon of poppy seeds can add a delightful texture and flavor to the cake.
- What can I use instead of lemon zest? If you don’t have lemon zest, you can use orange zest or a little extra lemon juice.
- Is this cake suitable for freezing? Yes, you can freeze the cake for up to 3 months. Wrap it tightly to avoid freezer burn.
- Can I make this cake gluten-free? Yes, you can substitute the flour with a gluten-free flour blend. Ensure it contains a binder like xanthan gum.
- What other toppings can I use? You can top the cake with powdered sugar, a lemon glaze, or fresh berries.
- Can I make this cake ahead of time? Yes, the cake can be made a day ahead and stored in an airtight container at room temperature.
- How can I make the cake less sweet? Reduce the sugar by 20-30 grams, or balance the sweetness with a tart topping like unsweetened yogurt or fresh berries.