Description
This Lemon Yogurt Cake is a moist and tangy dessert perfect for all ages. Combining the creamy texture of yogurt with fresh lemon zest and juice, it offers a refreshing citrus flavor balanced by a tender crumb. Ideal for casual family gatherings or afternoon tea, this comforting cake is simple to prepare and baked to perfection.
Ingredients
Scale
Wet Ingredients
- 1 cup plain yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking.
- Prepare Pan: Grease and flour a 9-inch round cake pan thoroughly to prevent the cake from sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the plain yogurt, granulated sugar, and eggs until you achieve a smooth and uniform mixture.
- Add Flavorings: Stir in the vegetable oil, fresh lemon zest, and lemon juice into the wet mixture, mixing well to incorporate the citrus flavors evenly.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of raising agents and seasoning.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, folding gently until just combined to keep the batter tender and avoid overmixing.
- Transfer to Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula for even baking.
- Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before serving.
Notes
- For extra moistness, use full-fat plain yogurt.
- Make sure to zest only the yellow part of the lemon to avoid bitterness.
- You can dust the cooled cake with powdered sugar or drizzle a simple lemon glaze for added sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs beautifully with fresh berries or a dollop of whipped cream.
