A lemon yogurt cake is a delightful treat that combines the tangy brightness of lemon with the moistness of yogurt. It’s not just delicious, but also a smart choice for busy families; it’s quick to make and uses simple ingredients. And the best part? The lemony aroma wafting through your kitchen will make everyone eager to try a slice. Let’s dive into making this splendid cake.
Perfect Lemon Yogurt Cake
A delightful lemon yogurt cake that combines the tangy brightness of lemon with the moistness of yogurt, perfect for busy families.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the yogurt, sugar, eggs, oil, lemon zest, and vanilla extract until smooth.
- In another bowl, combine the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- For the glaze, mix the powdered sugar and lemon juice until smooth and drizzle over the cooled cake.
- Slice, serve, and enjoy!
Notes
Use room temperature ingredients for better texture; cold ingredients can make mixing challenging. Consider adding a pinch of salt to the glaze for enhanced flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Why This Lemon Yogurt Cake Never Fails
Believe me when I say, this lemon yogurt cake is practically foolproof. The secret lies in the yogurt, which not only keeps the cake moist, but also adds a subtle tanginess that balances beautifully with the sweetness. Plus, it’s hard to go wrong with such straightforward ingredients and steps.
Your Ingredient Lineup
Here’s what you’ll need to bring this cake to life:
- 1 cup plain yogurt (Greek works beautifully too)
- 1 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest (fresh is best)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons lemon juice (freshly squeezed)
Cooking Method Made Simple
Let’s get this cake in the oven:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the yogurt, sugar, eggs, oil, lemon zest, and vanilla extract until you achieve a smooth mixture.
- In another bowl, combine the flour, baking powder, and salt. Gradually add these dry ingredients to your wet mixture, stirring gently until just combined. Be careful not to over-mix; a few lumps are no big deal.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 10 minutes in the pan, then carefully transfer it to a wire rack to cool completely.
- For the glaze, mix the powdered sugar and lemon juice until smooth, then drizzle it over the cooled cake.
- Slice, serve, and enjoy!
Expert Tip: While the cake is cooling, don’t rush it—you want it completely cooled before adding the glaze for the best look.
Healthy Reasons to Love This Lemon Yogurt Cake
- Serving Size: 1 slice
- Calories: Approximately 200
- Protein: 3g
- Carbs: 30g
- Fat: 8g
- Fiber: 0g
This cake is light enough to enjoy without feeling guilty. The yogurt not only adds flavor but also contributes to a balanced treat that’s lower in fat than butter-based cakes.
Perfect Pairings
This lemon yogurt cake shines on its own, but here are some ideas to enhance your serving experience:
- Tea Time: Pair it with a cup of Earl Grey or chamomile for a soothing afternoon break.
- Fruit Fest: Serve with fresh berries on top, like strawberries or blueberries, which add a wonderful burst of flavor and color.
- Ice Cream Delight: A scoop of vanilla ice cream alongside a slice makes for an indulgent dessert.
How to Store It Right
Storing your leftover lemon yogurt cake is easy:
- Room Temperature: If you plan to eat it within 2-3 days, just cover it with plastic wrap and leave it on the counter.
- Refrigerator: For longer storage, place it in the fridge. The cake can last up to a week, staying delightfully fresh.
- Freezing: Want to save some for later? Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight before serving.
Pro Notes
- Use room temperature ingredients for the best texture; cold eggs and yogurt can make mixing a challenge.
- Consider adding a pinch of salt to the glaze; it enhances the flavor and adds depth.
- When zesting your lemons, only take the yellow part. The white pith underneath can be bitter.
- If you’re a fan of a more intense lemon flavor, try adding an extra tablespoon of lemon zest to the batter.
Easy Variations
Want to shake things up? Here are a few creative flavor twists:
- Blueberry Lemon Yogurt Cake: Add 1 cup of fresh or frozen blueberries to the batter for a fruity burst.
- Lavender Infusion: Stir in a teaspoon of culinary lavender into the batter for a sophisticated floral note.
- Almond Joy: Replace half the oil with almond extract, and top with slivered almonds for a nutty flavor.
Quick Questions, Straight Answers
Can I use Greek yogurt instead of regular yogurt?
Absolutely! Greek yogurt will make the cake even richer and denser, which can be quite delicious.
Why is my cake dense?
Over-mixing the batter or using cold ingredients can lead to a denser cake. Mix until just combined for the best results.
How can I tell if the cake is done?
A toothpick inserted into the center should come out clean or with just a few crumbs attached.
What’s the best way to zest lemons?
Use a microplane or a fine grater. Just be sure to zest only the yellow skin to avoid the bitter white pith underneath.
Now you have the confidence and know-how to whip up a delightful lemon yogurt cake. Happy baking!