Lemon Yogurt Cake Recipe: A Refreshing and Moist Dessert Treat
There’s nothing quite like the refreshing taste of Lemon Yogurt Cake to perk up your day. This delightful dessert, crafted with fresh lemons and creamy yogurt, offers a zesty twist to your usual tea-time treat. With its moist texture and tangy flavor, the cake not only serves as a perfect snack but also pairs beautifully with a warm cup of coffee or tea.
When I was a child, my grandmother used to prepare this citrus-infused cake every summer. The entire house would fill with the delightful aroma of lemon and sugar, instantly putting everyone in a good mood. It became a family tradition to enjoy this cake on sunny afternoons, sitting together in the backyard, cherishing moments of laughter and love. To this day, baking this cake brings back fond memories of those cherished family gatherings.
Why You’ll Love This Recipe
This recipe combines the tangy zest of lemons with the smooth creaminess of yogurt, creating a perfectly balanced dessert. It’s simple and quick to prepare, making it an ideal choice for both novice bakers and busy individuals. The Lemon Yogurt Cake stays moist for days, ensuring you can enjoy a slice anytime the craving strikes. Plus, it’s easy to adapt for various dietary preferences.
Ingredients Notes
To make this recipe, you’ll need fresh lemons for zest and juice, unflavored Greek yogurt for its rich texture, and basic baking staples like flour, sugar, and eggs. Use organic lemons if available, as their zest is often more flavorful. If Greek yogurt is unavailable, regular yogurt can work as a substitute, though you might need to adjust the consistency slightly by draining excess liquid.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or cooking spray. This ensures easy removal after baking.
Step 2
In a mixing bowl, combine 1 cup of plain Greek yogurt, 1 cup of granulated sugar, and the zest of two lemons. Mix until the sugar dissolves and the mixture is smooth.
Step 3
Add 3 large eggs to the yogurt mixture, one at a time, beating well after each addition. This helps incorporate air, making the cake light and fluffy.
Step 4
Sift together 1 and 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. Gradually fold this into the wet mixture, stirring gently to avoid overmixing.
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Step 5
Pour the batter into the prepared loaf pan and bake for 45-50 minutes until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Storage Options
To store any leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container to keep it moist. It will last at room temperature for up to 3 days. For longer storage, you can freeze the cake by wrapping it in aluminum foil and storing it for up to 2 months. When ready to eat, thaw it in the refrigerator overnight, and reheat slices gently in the microwave or oven if desired.
Variations & Substitutions
For those with dietary restrictions, consider substituting all-purpose flour with almond flour for a gluten-free option. Swap sugar with a sugar alternative like erythritol for a lower-calorie version. You can also add poppy seeds or blueberries for a fun twist on the classic recipe, introducing an additional layer of flavor and texture.
Frequently Asked Questions
Can I use lemon extract instead of fresh lemons?
While lemon extract can be used in place of fresh lemons, it may not provide the same vibrant flavor. Fresh lemon juice and zest are key to achieving the tangy, fresh taste of this cake. If using extract, use it sparingly to avoid an artificial taste.
What if I don’t have Greek yogurt?
If Greek yogurt is unavailable, you can use regular yogurt as a substitute. It’s best to drain some of the liquid off regular yogurt to achieve a consistency similar to Greek yogurt. Alternatively, add a bit of extra flour to balance the moisture content in the batter.
How can I make this recipe dairy-free?
For a dairy-free version, replace yogurt with a nondairy substitute like coconut yogurt. This will introduce a subtle coconut flavor, complementing the lemon. Also, use a plant-based margarine or oil instead of butter to grease the pan.
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Lemon Yogurt Cake Recipe: A Refreshing and Moist Dessert Treat
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 cup yogurt plain
- 0.5 cup vegetable oil
- 3 large eggs
- 2 tablespoons lemon zest fresh
- 0.25 cup lemon juice freshly squeezed
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, whisk together flour, sugar, and baking powder.
- In another bowl, mix yogurt, oil, eggs, lemon zest, and lemon juice until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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