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Yogurt Lemon Cake

5 from 2 votes
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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.
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