Easy Lemon Yogurt Cake Recipe: Zesty Homemade Sweetness

Crafting a delightful lemon yogurt cake can brighten any afternoon with its zesty charm.

Soft, pillowy textures promise pure comfort in each delectable slice.

Mediterranean kitchens often celebrate this simple yet sophisticated dessert.

Tangy notes dance across your palate, creating an instant mood lift.

Creamy yogurt ensures remarkable moisture throughout the entire cake.

Light and refreshing, this recipe transforms ordinary ingredients into something extraordinary.

You’ll love how effortlessly these flavors come together in one spectacular treat.

What Makes Nigella Lemon Yogurt Cake a Favorite

• Bake with Ease: Perfect for beginner bakers, this lemon yogurt cake requires minimal technical skills and basic kitchen tools.
• Quick and Simple Prep: Combine ingredients in one bowl, mix briefly, and pop into the oven for a hassle-free baking experience.
• Crowd-Pleasing Flavor: Bright, tangy lemon and creamy yogurt create a delightful taste that appeals to both kids and adults, making it ideal for family gatherings or casual get-togethers.
• Versatile Dessert: Enjoy as a morning treat with coffee, afternoon snack, or elegant dessert after dinner, this cake adapts to any occasion.

What Goes Into Nigella Lemon Yogurt Cake

• All-Purpose Flour: A soft white flour that provides the cake's structure and tender crumb.
• Granulated Sugar: Adds sweetness and helps create a light, golden cake texture.
• Baking Powder: A leavening agent that helps the cake rise and become fluffy.

• Plain Yogurt: Adds moisture and a subtle tanginess to the cake's flavor.
• Vegetable Oil: Creates a soft, moist texture and helps prevent the cake from drying out.
• Eggs: Bind the ingredients together and provide richness to the cake.

• Lemon Zest, Lemon Juice: Provides bright, citrusy flavor and aroma to both the cake and icing.
• Unsalted Butter, Powdered Sugar: Used to create a smooth, creamy lemon icing.

Easy Steps to Make Nigella Lemon Yogurt Cake

Step 1: Prepare The Oven And Baking Tin

Warm up your oven to 180°C (350°F). Grease an 8-inch cake tin and line it with parchment paper, ensuring smooth edges and easy cake removal.

Step 2: Create The Dry Mixture

• All-purpose flour
• Granulated sugar
• Baking powder
• Fresh lemon zest

Whisk these ingredients together until they’re perfectly blended and fragrant.

Step 3: Mix Wet Ingredients

• Plain yogurt
• Vegetable oil
• Eggs

Gently stir the wet ingredients into the dry mixture, mixing just until everything is incorporated. Avoid overmixing to keep the cake tender.

Step 4: Bake The Cake

Transfer the batter into the prepared cake tin. Slide it into the preheated oven and bake for 35-40 minutes. The cake is ready when it turns golden brown and a toothpick inserted in the center comes out clean.

Step 5: Cool The Cake

Let the cake rest in the tin for 10 minutes. Then carefully transfer it to a wire rack to cool completely.

Step 6: Whip Up The Creamy Lemon Frosting

• Powdered sugar
• Yogurt
• Fresh lemon juice
• Lemon zest

Beat the mixture until it becomes light and fluffy.

Step 7: Finish And Decorate

Once the cake has cooled, spread the lemon frosting over the top or slice the cake horizontally and fill it with the creamy mixture. Sprinkle additional lemon zest on top for an extra burst of citrusy flavor.

Smart Tips for Nigella Lemon Yogurt Cake Success

• Boost Moisture Magic: Use full-fat Greek yogurt to ensure an incredibly soft, tender cake texture that stays moist for days.
• Zest Like a Pro: Grate lemon zest carefully to avoid the bitter white pith, releasing only the fragrant, flavorful outer layer for maximum citrus punch.
• Perfect Mixing Technique: Stir batter gently and minimally to prevent tough cake texture – just combine ingredients until they're barely mixed.
• Temperature Precision: Allow eggs and yogurt to reach room temperature before mixing to help ingredients blend smoothly and create consistent cake structure.
• Freshness First: Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness without losing its delightful texture.

Creative Takes on Nigella Lemon Yogurt Cake

• Gluten-Free Citrus Cake: Replace wheat flour with almond or coconut flour for a gluten-free version that's moist and tender.
• Dairy-Free Zesty Cake: Swap yogurt with coconut yogurt and use plant-based butter alternative for a lactose-free option.
• Orange Infusion Cake: Substitute lemon zest and juice with orange zest and juice for a different citrusy flavor profile.
• Low-Sugar Wellness Cake: Use stevia or monk fruit sweetener instead of sugar, reducing overall calorie content while maintaining sweetness.

What to Eat or Drink with Nigella Lemon Yogurt Cake

• Pair with Zesty Herbal Tea: Choose a light, citrusy herbal tea like chamomile or lemon verbena that complements the cake's bright lemon flavor and provides a refreshing contrast.
• Match with Lavender-Infused Whipped Cream: Create a delicate lavender whipped cream to serve alongside the cake, enhancing its delicate texture and adding a subtle floral note that harmonizes with the lemon.
• Serve with Fresh Berries: Garnish the plate with a handful of fresh raspberries or blueberries, which add a tart, sweet element that balances the cake's tangy yogurt and lemon profile.
• Accompany with Light White Wine: Select a crisp, slightly sweet white wine like Moscato or Riesling that echoes the cake's citrusy notes and provides a sophisticated drinking companion.

How to Store Nigella Lemon Yogurt Cake the Right Way

• Store cake in an airtight container wrapped in plastic wrap for up to 5 days. Keep in the coldest part of the refrigerator to maintain freshness.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in freezer bag. Thaw individual slices at room temperature for 30 minutes.
• Warm refrigerated cake slices in microwave for 10-15 seconds or in oven at 150C (300F) for 5-7 minutes to restore softness and bring out lemon flavors.

FAQs About Nigella Lemon Yogurt Cake

• Is this cake difficult to make?

No, it’s super simple! Even beginner bakers can whip up this lemon yogurt cake with basic baking skills and just a few standard ingredients.

• Can I use Greek yogurt instead of regular yogurt?

Absolutely! Greek yogurt works perfectly and will actually make the cake even more moist and rich. Just use the same measurement as regular yogurt.

• How do I know if the cake is fully baked?

Insert a toothpick or skewer into the center of the cake. If it comes out clean with no wet batter, your cake is done. The top should also be golden and slightly springy when touched.

Lemon Yogurt Cake Recipe

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4.7 from 21 reviews

• Total Time: 45-50 minutes
• Yield: 8 1x

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Description

Delightful lemon yogurt cake brings Mediterranean sunshine to your kitchen, promising a zesty, moist slice of pure comfort. Creamy yogurt and bright citrus notes dance together, creating a simple yet elegant dessert perfect for afternoon tea or casual gatherings.

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Ingredients

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Main Ingredients:

• 2 medium eggs
• 150 milliliters (6.76 fluid ounces) vegetable oil
• 150 milliliters (6.76 fluid ounces) natural yogurt
• 57 grams (2 ounces) unsalted butter

Flour and Leavening Agents:

• 170 grams (6 ounces) self-rising flour
• 12 teaspoons baking powder

Sweeteners and Flavoring:

• 227 grams (8 ounces) superfine sugar
• 1 large lemon (zest and juice)
• 115 grams (4 ounces) superfine sugar
• 1 tablespoon natural yogurt

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Instructions

1. Prepare an 8-inch cake tin by greasing and lining with parchment paper. Preheat the oven to 180°C (350°F).
2. In a large mixing bowl, combine dry ingredients including flour, sugar, baking powder, and lemon zest, ensuring even distribution.
3. Create a smooth batter by gently incorporating yogurt, oil, and eggs, mixing until ingredients are just integrated without overmixing.
4. Transfer the batter carefully into the prepared cake tin, spreading evenly to ensure uniform baking.
5. Bake in the preheated oven for 35-40 minutes, watching for a golden-brown surface and checking with a skewer for complete cooking.
6. Allow the cake to rest in the tin for 10 minutes, then carefully transfer to a wire rack for complete cooling.
7. Prepare the creamy icing by whipping butter until soft and fluffy.
8. Gradually add powdered sugar, yogurt, lemon juice, and additional zest to the butter, beating until achieving a smooth, spreadable consistency.
9. Once the cake has completely cooled, apply the icing either by splitting the cake and filling between layers or spreading on top.
10. Enhance the presentation by garnishing with extra lemon zest for a fresh, vibrant finish.

Notes

• Ensure yogurt is at room temperature for smoother batter mixing and better cake texture.
• Gently fold ingredients to avoid overmixing, which can make the cake tough and dense.
• Substitute dairy yogurt with coconut or almond yogurt for a vegan-friendly version, maintaining moisture and tenderness.
• Use fresh lemon zest for intense citrus flavor and avoid bitter white pith when grating.

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 8
• Calories: 380
• Sugar: 31g
• Sodium: 180mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0.2g
• Carbohydrates: 43g
• Fiber: 1.5g
• Protein: 5g
• Cholesterol: 55mg