This lemon yogurt cake is super soft, easy to make and has the perfect sweet and sour yogurt glaze. It’s the perfect treat next to your coffee cup.
Photo: Natalie Levin
Lemon Yogurt Cake
Ingredients:
- 3 large eggs
- 250 grams (1 1/4 cups) sugar
- 1 tsp. vanilla extract
- Pinch of salt
- Zest of 2 lemons
- 50 ml. (3 tbsp.) freshly squeezed lemon juice
- 100 ml. (1/2 cup) vegetable oil
- 100 ml. (1/2 cup) plain 3% fat yogurt
- 140 grams (1 cup) all-purpose flour
- 5 grams (1 tsp.) baking powder
For yogurt glaze:
- 1 tbsp. plain 3% fat yogurt
- 1 tbsp. lemon juice
- 5-6 tbsp. sugar powder
- Preheat oven to 170 degrees.
- In your mixer bowl, put together eggs, sugar, vanilla extract and salt and beat for about 4-5 minutes, until the mixture is very airy and fluffy.
- Add the lemon zest and juice and continue beating.
- Mix the oil and yogurt together and add to the batter while still mixing it slowly.
- When the mixture in unified, sift in the flour and baking powder, and fold until you get a smooth batter.
- Transfer the batter into loaf pan and bake for 25-35 minutes or until a toothpick inserted in the center of the cake comes out with some moist crumbs.
- Cool cake completely before glazed.
- Sour yogurt glaze: Mix all the ingredients together until the mixture is white and sticky.
- Use a spoon and drizzle the yogurt glaze over the cake.
- Serve the cake at
- room temperature.
- Keep the cakes in the refrigerator for up to a week.
- Serve at room temperature. Instead of lemon you can use lime.
Photo: Natalie Levin
Photo: Natalie Levin