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Lemon Yogurt Cake Recipe & Video

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My Yogurt Cake series has quite a few recipes and I continue to enjoy making this type of cake. I love both its flavor, its soft and fluffy texture, and how easy it is to make. Lemon seems particularly well suited to pair with yogurt, so for this Lemon Yogurt Cake I have added lemon zest to the cake batter and then to add even more citrus flavor, a lemon glaze is poured over the baked cake.

Yogurt makes this cake soft and moist. I normally use a whole milk plain yogurt (Greek style) as I like its thick texture and rich and tangy flavor. This batter doesn't contain butter, instead we add a flavorless oil. By that I mean vegetable, corn, safflower, canola, or even a light olive oil. The oil, along with the yogurt, gives the cake its moist texture, plus it will keep the cake from becoming too firm, like butter would, if you store it in your refrigerator.

This cake is excellent plain, or you could serve it with fresh fruit and/or softly whipped cream. And while not absolutely necessary, I do like to pour a tangy Lemon Glaze over the top of the cake once it has been baked and cooled. This glaze is simply a mixture of powdered sugar and lemon juice and I love both its tangy flavor and how it dries to a hard matte finish.

Related Recipes You May Like

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Blueberry Yogurt Cake

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Chocolate Yogurt Cake

 Yogurt Crumb Cake

Yogurt Cake

Lemon Yogurt Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) round cake pan (or spring form pan). Line the bottom of the pan with parchment paper.

In a large bowl, stir or whisk together the flour, baking powder, baking soda, and salt.

In another bowl, stir or whisk together the eggs, oil, yogurt, and vanilla extract.

In a separate bowl, stir the lemon zest into the sugar. Then add the lemon sugar to the egg mixture.

Finally, add the wet ingredients to the dry flour mixture. Stir just until combined. Pour the batter into the prepared pan.

Bake in preheated oven for about 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out just clean. Remove from oven and place on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and let cool completely.

Lemon Glaze: Place the confectioners sugar in a bowl. Add about 1 1/2 to 2 tablespoons of the lemon juice and stir to combine. Add more lemon juice or powdered sugar if needed to get a fairly thick spreadable glaze. Slowly pour the glaze over the top of the cake and, with the back of a spoon or offset spatula, spread the glaze to the edges of the cake. Let the glaze dry completely before covering and storing.

Makes one - 8 inch (20 cm) cake.

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Lemon Yogurt Cake:

1 1/2 cups (195 grams) all purpose flour

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/4 teaspoon (1 gram) fine kosher salt

2 large eggs (100 grams out of shell), at room temperature

1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola)

3/4 cup (180 ml/grams) whole milk plain yogurt, at room temperature

1 1/4 teaspoons (5 grams) pure vanilla extract

Zest (outer yellow skin) of one lemon

1 cup (200 grams) granulated white sugar

Lemon Glaze:

3/4 cup (90 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 to 2 tablespoons freshly squeezed lemon juice

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