Lemon Yogurt Cake Recipe
Lemon Yogurt Cake
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Baking time: 30-40 minutes

Difficulty: Easy
Chef's Note

You could also make this cake with grapefruit, orange, etc.

You can boost the lemon flavor by using lemon yogurt - in this case, use only half as much sugar.

Use full-fat yogurt for the moistest cake, but if you're counting calories, low-fat yogurt can be used and half the sugar replaced with a sugar substitute. Most sweeteners lose their sweetening power when cooked, which is why using both products is recommended for desserts. You could also use half honey, half sugar, if you wish.

To alter the flavor, you could also try a different oil: hazelnut or walnut  or even mild olive oil.

The batter can also be flavored with a pinch of spice (e.g., cinnamon or ginger) or a splash of liquor (rum, Grand Marnier or limoncello, for instance).

Finally, don't forget to add a pinch of salt to balance the slightly bitter flavor of the baking powder.

This cake can be served plain, although you might also want to cover it with a white glaze and candied lemon zest.

- 200 ml (3/4 cup) plain yogurt
- 600 ml (2 2/3 cups) flour
- 200-400 ml (3/4 to 1 1/2 cups) sugar (as desired and depending on the options below)
- 100 ml (6 Tbsp.) oil
- grated zest and juice of 1 lemon
- 2 Tbsp. baking powder
- 3 eggs
- a pinch of salt
  1. Separate the eggs. Beat the whites to stiff peaks.
  2. Combine all the ingredients in a mixer except the egg whites.
  3. Gently fold in the whites - this step is not essential but adds lightness to the cake.
  4. Pour into a buttered or greased pan.
  5. Bake in a 180° C (350° F) oven for 35-40 minutes depending on the size of the pan. A knife tip inserted into the center of the cake should come out clean.
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