Lemon Yogurt Cake Recipe: Sunshine in Every Slice!

Craving a cake that’s both incredibly moist and bursting with bright, lemony flavor? Look no further! This Lemon Yogurt Cake recipe is a guaranteed crowd-pleaser. It’s simple enough for a weeknight bake, yet elegant enough to serve at a special occasion. The yogurt adds a delightful tang and keeps the cake unbelievably tender, while the lemon zest and juice provide a refreshing zing that will awaken your taste buds. Get ready to experience a cake that’s light, airy, and utterly irresistible!

Why This Recipe Works

This recipe isn’t just delicious; it’s also incredibly reliable. Here’s why:

• Yogurt Magic: The yogurt acts as a tenderizer, breaking down gluten and resulting in a cake that’s exceptionally moist and tender. It also adds a subtle tang that complements the lemon perfectly.
• Lemon Power: We use both lemon zest and lemon juice to maximize the citrus flavor. The zest provides aromatic oils, while the juice adds brightness and acidity.
• Balanced Sweetness: The sugar content is carefully calibrated to balance the tartness of the lemon, creating a harmonious flavor profile.
• Simple Technique: This recipe uses a straightforward mixing method, making it accessible to bakers of all skill levels. No fancy equipment required!
• Versatile: Enjoy it plain, dust it with powdered sugar, or glaze it with a simple lemon glaze – the possibilities are endless!

Ingredients

• 1 ½ cups (192g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (150g) granulated sugar
• ½ cup (120ml) plain Greek yogurt (full-fat or low-fat)
• ½ cup (120ml) vegetable oil (or canola oil)
• 2 large eggs
• 2 tablespoons lemon zest (from about 2 large lemons)
• ¼ cup (60ml) lemon juice (from about 2 large lemons)
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or a loaf pan). This prevents the cake from sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
3. Combine Wet Ingredients: In a large bowl, whisk together the sugar, yogurt, oil, eggs, lemon zest, lemon juice, and vanilla extract until well combined. Make sure there are no lumps.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix, as this can result in a tough cake. A few streaks of flour are okay.
5. Pour and Bake: Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool and Enjoy: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
7. Optional Glaze: While the cake is cooling, you can prepare a simple lemon glaze by whisking together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle the glaze over the cooled cake.

Tips for Success

• Room Temperature Ingredients: Using room temperature eggs and yogurt helps the batter emulsify properly, resulting in a smoother texture.
• Zest First: Always zest the lemons before juicing them. It’s much easier!
• Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined.
• Accurate Oven Temperature: An accurate oven is crucial for even baking. Use an oven thermometer to ensure your oven is at the correct temperature.
• Check for Doneness: The skewer test is the best way to determine if the cake is done. If the skewer comes out with wet batter, bake for a few more minutes and check again.
• Let it Cool: Resist the urge to cut into the cake while it’s still warm! Allowing it to cool completely allows the flavors to meld and the texture to set.
• Adjust Sweetness: If you prefer a less sweet cake, reduce the sugar by a tablespoon or two.
• Add Poppy Seeds: For a delightful twist, add 2 tablespoons of poppy seeds to the batter.

Storage Instructions

Store the Lemon Yogurt Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. Bring it to room temperature before serving for the best flavor and texture. You can also freeze the cake, tightly wrapped in plastic wrap and then foil, for up to 2 months. Thaw it overnight in the refrigerator before serving.

FAQ

• Can I use a different type of yogurt? Yes, you can use other types of yogurt, such as Greek yogurt (full-fat or low-fat), or even sour cream. The texture will be slightly different, but the cake will still be delicious.
• Can I use a different type of oil? Yes, you can substitute vegetable oil with canola oil, melted coconut oil (cooled), or even unsalted butter (melted and cooled).
• Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for binding.
• Can I make this cake in a different size pan? Yes, you can use a loaf pan or a 8-inch square pan. The baking time may need to be adjusted slightly. Check for doneness with a skewer.
• Why did my cake sink in the middle? This could be due to several factors, such as overmixing the batter, using too much leavening agent, or opening the oven door too frequently during baking.
• Can I add other fruits to the batter? Yes, you can add blueberries, raspberries, or other berries to the batter. Gently fold them in after combining the wet and dry ingredients.

Conclusion

This Lemon Yogurt Cake recipe is a true winner – easy to make, incredibly moist, and bursting with bright, lemony flavor. Whether you’re looking for a simple dessert to enjoy with your afternoon tea or a show-stopping cake for a special occasion, this recipe is sure to impress. So, grab your ingredients and get baking! You’re just a few simple steps away from a slice of sunshine.