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.
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