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Yogurt Lemon Cake

OfRecipes

This lemon yogurt cake is by far the easiest cake you will ever make. It literally takes no time to prep and requires no fancy equipment, or any equipment for that matter.

  5.0 Rating

PREP TIME

10 mins

COOK TIME

10 mins

COURSE

Dessert Recipes

CUISINE

European Food Recipes ,

International Food Recipes ,

SERVINGS

6 People

CALORIES

not defined

INGREDIENTS

  • 4

    medium eggs, at room temperature
  • 0.5 cup

    yogurt, at room temperature
  • 1 cup

    sugar
  • 1.5 cups

    all-purpose flour
  • 2 tsp

    baking powder
  • 0.5 tsp

    salt
  • 1

    medium sized lemon, grated
  • 0.5

    lemon, juiced
  • 0.5 cup

    flavorless oil
  • 0.25 cup

    freshly squeezed lemon juice (optional, for the glaze)
  • 0.75 cup

    powdered sugar (optional, for the glaze)

INSTRUCTIONS

    1. Preheat your oven to 350 F (175 C).
    2. Prepare your 8-inch cake pan by spraying it with oil and dusting it with a little bit of flour. Alternatively, you can spray it with oil and line it with parchment paper.
    3. In a large bowl, crack your eggs and add the yogurt, the juice of the half lemon, and sugar.
    4. Mix together with a spatula until well combined. No need to use a hand mixer!
    5. When the wet ingredients are cohesive and the sugar had somewhat dissolved, add the dry ingredients: the flour, baking soda, salt, and lemon zest.
    6. Fold until combined.
    7. Add the oil and mix well with your spatula. It will look awkward at first, but it will come together as you mix it.
    8. Pour the cake batter into the prepared cake pan and bake for 28-35 minutes.
    9. Because each oven is different, check the cake for doneness after 25 minutes with a toothpick into the center of the cake. If the toothpick comes out clean, the cake is ready.
    10. Cool your cake down for at least ten minutes first before transferring it into a wire rack.
    11. If you’re making the glaze, combine the lemon juice and the powdered sugar together until the sugar had completely dissolved.
    12. With a pastry brush, slowly brush the glaze over the top of the cake. The cake will absorb the glaze, although some might drip to the side.
    13. Alternatively, you can use our lemon sauce recipe, or our quick lemon sauce recipe instead of the lemon glaze. 

KEYWORD

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