Lemon Yogurt Cake
User Reviews
4.6
Lemon Yogurt Cake
Description
Lemon Yogurt Cake brings together staple baking ingredients such as all-purpose flour, baking powder, and eggs with the distinctive addition of yogurt and lemon zest. The yogurt tenderizes the crumb while contributing a slight tang that complements the lemon flavor. The vegetable oil keeps the cake moist, and a vanilla extract rounds out the flavor profile. Baking in a loaf pan gives it a homely shape suitable for slicing.
After baking, the lemon glaze made from fresh lemon juice and granulated sugar is heated to dissolve the sugar and thickened slightly. When poured warm over the cake, it seeps in, creating a lightly sticky top layer that intensifies the lemon notes. The cake is allowed to cool thoroughly, which firms up the texture for clean slices. It can be served as is, dusted lightly with powdered sugar, or paired with fresh berries for added color and flavor.
This recipe emphasizes letting the cake cool completely before storing. The cake holds well in refrigerated storage for several days and can be wrapped or contained to maintain freshness. A substitute of sour cream is possible in place of yogurt, which may slightly alter moisture and texture but keep the tang. The glaze and combination of ingredients create a balance of sweet and tart that suits those looking for a classic but not overly sweet loaf cake.
Ingredients
Cake
- 1½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup yogurt plain, I used greek yogurt
- 1 cups sugar granulated
- 3 egg
- 2 teaspoon lemon from 1 lemon, zest
- ½ teaspoon vanilla extract
- ½ cup vegetable oil
Lemon Glaze
- ⅓ cup sugar granulated
- ⅓ cup lemon juice freshly squeezed
Instructions
- Preheat the oven to 350°F. Grease a loaf pan with butter or cooking spray.
- Make cake batter: In a medium size bowl, combine the flour, baking powder and salt. In another bowl, whisk together the yogurt, the sugar, eggs, lemon zest, vanilla, and vegetable oil. Add the wet ingredients to the dry ingredients and mix until well incorporated using a mixer.
- Bake: Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Make lemon glaze: Cook the ⅓ cup lemon juice and ⅓ cup sugar in a small saucepan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the loaf pan for 10 minutes. Carefully transfer the loaf to a rack that's placed over a sheet pan. While the cake is still warm, pour the lemon glaze over the cake and allow it to soak in.
- Let the cake cool before serving. Sprinkle some powdered sugar over the top or serve with berries. (optional)
Notes
- Allow the cake to cool completely before serving for best texture and flavor.
- Store leftover cake covered tightly in the refrigerator for 3 to 5 days to maintain freshness.
- Plain yogurt can be substituted with sour cream without significantly affecting the recipe.
- Sprinkling powdered sugar or serving with fresh berries adds an attractive touch to presentation.
- Be aware that nutritional values can vary depending on specific ingredient brands or substitutions used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 252kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 123mg | 5% |
| Potassium | 154mg | 3% |
| Sugar | 23g | 46% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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