Glazed Lemon Yogurt Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
256 kcal
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Course
Dessert
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Cuisine
Italian-American Fussion
Glazed Lemon Yogurt Cake
Description
The Glazed Lemon Yogurt Cake combines cake flour, baking powder, baking soda, and salt into a structured base. Butter, sugar, and lemon zest are creamed until fluffy, then egg is added followed by the dry ingredients. Greek yogurt and milk provide moisture and a tender crumb. It's baked in an 8-inch pan at 350°F until a toothpick comes out clean or with few crumbs, creating a softly textured, evenly risen cake.
The lemon glaze, made by beating powdered sugar, softened butter, and lemon juice, is poured over the warm cake, allowing it to soak slightly and add a glossy finish with bright citrus flavor. The cake balances buttery richness with yogurt's tang and fresh lemon zest for a refreshing dessert.
The cake can be served as is or with additional lemon glaze when fully cooled for a firmer topping. Its mild but lively flavor pairs well with tea or lighter desserts.
Ingredients
FOR THE CAKE
- 1 1/4 cup cake flour 160 grams, aka pastry flour
- 1 pinch salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup butter 56 grams, softened, quantity 1 tablespoon
- 1/2 cup granulated sugar 125 grams, 2 tablespoons
- zest lemon of one
- 1 large egg room temperature
- 1/4 cup Greek yogurt 91 grams, plain or lemon for more lemony flavor, quantity 2 tablespoons
- 2 tablespoons milk room temperature, used 2%
*If using unsalted butter add 1/4 teaspoon salt.
Remove the ingredients from the fridge 30-45 minutes before using for room temperature ingredients.
LEMON FROSTING
- 1 cup powdered sugar 120 grams, aka icing sugar
- 1 tablespoon butter softened
- 2 tablespoons lemon juice
Instructions
- Pre-heat oven 350F (180C). Lightly grease and flour an 8 inch (20cm) cake pan.
- In a medium bowl whisk together the flour, salt, baking powder and baking soda.
- In a large bowl beat the butter, sugar and zest until creamy about 3 minutes, then add the egg and beat well, add the flour and combine, then add the yogurt and milk and beat until smooth approximately 1 minute. Spread evenly in the prepared pan and bake for approximately 30-35 minutes or until toothpick comes out dry or with a couple of crumbs attached. Let the cake cool to warmish then pour the frosting on the cake. Serve. Enjoy!
LEMON FROSTING
- In a small bowl beat together the powdered sugar, butter and lemon juice until smooth.
Notes
- For a firmer frosting, allow the cake to cool completely before applying the lemon glaze.
- Use either plain or lemon-flavored Greek yogurt to adjust the intensity of lemon flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 132mg | 6% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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