Home RECIPESBreakfast and brunch Lemon Yogurt Cake

Lemon Yogurt Cake

by Lorena

Nothing compares to a good cake. This Lemon Yogurt Cake is moist, fluffy and perfectly acidic. It will become a weekend staple at your home.

Lemon Yogurt Cake

This Lemon Yogurt Cake is spectacular. It took me 4 attempts to get to the perfect recipe but it was definitely worth it. At first, it was hard to control the baking powder quantity. With my usual amount, the cake puffed up too much and the flour wasn’t able to hold the air and thus deflated. That’s because the acidity of the yogurt and lemon got the baking powder way too excited. Playing with this quantity I achieved a very fluffy and moist yogurt lemon cake with the perfect flavour. If you like, you can add berries, chocolate chips or even cinnamon, like on my cinnamon swirl bundt cake. If you want to remove the lemon, skip the zest and replace the lemon juice with milk. Also, increase 0.5 tsp of baking powder. Also, you can get my pan on Amazon.

The glaze

The glaze on this Yogurt Lemon Cake is really simple. You just have to whisk together icing/confectioner’s sugar with lemon juice. The key is that the cake must be completely cool before glazing it. If it’s even slightly warm, the glaze melts and the cake absorbs it or it could slide off. Then, for the glaze to dry you need a couple of hours. If you lose patience halfway, I completely understand, the smell in your kitchen will be too much to handle.


lemon yogurt cake

Do you love cake?

I’m a big cake fan. I love cake in all its shapes, flavours and presentations. I think that making a cake fills a home with a special warmth. This Lemon Yogurt Cake is turning into a favourite from now on for sure. If you’re also a cake lover like me, here are other recipes you might like:


Zesty Clementine Cake
Is this the best cake flavour ever? I think so!
Check out this recipe
clementine cake
Vanilla Bundt Cake
Nothing like a classic vanilla cake that you can use to adapt to your favourite flavours.
Check out this recipe
vanilla bundt cake
Zebra Bundt Cake
Not your classic marbled cake!
Check out this recipe
zebra bundt cake
lemon yogurt cake

Yogurt Lemon Cake

No ratings yet
Print Pin Rate
Course: Brunch, Dessert, Tea Time
Keyword: cake, lemon, loaf, yoghurt, yogurt
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 portions in a 8x4in / 22x11cm pan. Double the recipe for a round bundt pan.
Author: Lorena Salinas from Cravings Journal

Ingredients

For the cake

  • 120 g unsalted butter at room temperature
  • 1 tsp salt
  • 2 tsp lemon zest
  • 180 g granulated sugar
  • 2 eggs
  • 170 g greek yogurt unsweetened
  • 4 tbsp lemon juice freshly squeezed
  • 230 g all-purpose flour
  • 1 tsp baking powder

For the groove (optional)

  • 15 g melted unsalted butter

For the glaze

  • 100 g icing / confectioner's sugar
  • 4 tsp lemon juice

Instructions

For the cake

  • Beat the butter with the sugar and zest until it becomes light in colour. You can use a whisk or an electric mixer.
  • Add the eggs and beat again until incorporated, very airy and thick.
  • Add the yogurt and lemon juice and mix. It will look split, it's normal.
  • Add the flour, salt and baking powder and mix them in using a spatula.
  • Prepare a 22x11cm / 8x4in pan with baking paper. Cut it to size and stick it in place with a bit of oil.
  • Place the batter in the pan and level it using a spatula.

For the groove (optional)

  • Use a butter knife to make a groove along the centre of the batter.
  • Carefully pour the butter into the groove.
  • Bake the cake in a preheated oven at 180°C / 350°F for 45min – 1 hour. At the 30min mark check to see if it's golden enough on top. If it is, cover with tin foil or remove the top heat.

For the glaze

  • Remove the cake from the pan by lifting it from the paper on the sides and place on a cooling rack. Let it cool down completely before adding the glaze or else it will melt and be absorbed by the cake.
  • Whisk together the lemon juice and sugar and pour it slowly onto the cake. You can use a spatula to move it to where you want it to be. Let the glaze dry for a couple of hours before cutting it (if you can help yourself).

Notes

I added the cup measurement equivalents but always prefer to weigh out your ingredients for a perfect result.
Tried this recipe?Mention @CravingsJournal.en or tag #RecipeCJ!

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.