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