Lemon yogurt cake is a delightful treat that’s perfect for any occasion. Imagine sinking your teeth into a slice of this sunshine-filled dessert – the tangy lemon zest dancing on your palate, the moist crumb melting in your mouth, and the subtle sweetness leaving you wanting more. Today, I’m going to guide you through baking this simple yet incredibly satisfying cake, proving that you don’t need to be a pastry chef to create something truly delicious.
What Makes This Lemon Yogurt Cake So Special?
This recipe is special for a couple of reasons. First, it utilizes the entire lemon, incorporating both the zest and juice to create a burst of citrus flavor. Second, the addition of yogurt lends a wonderful moisture and tang to the cake, resulting in a lighter texture than traditional butter cakes.
Common Questions About Making Lemon Yogurt Cake:
- Can I use Greek yogurt instead of regular yogurt? Absolutely! Greek yogurt will result in a slightly denser texture, but it’s a great substitute.
- Can I make this cake gluten-free? Certainly! Simply swap out all-purpose flour for a gluten-free 1-to-1 baking flour blend.
Ingredients for a Zesty Lemon Yogurt Cake
For this recipe, you’ll need these simple ingredients:
For the Cake:
- 1 ¾ cups (210g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ½ cup (120ml) plain yogurt
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- ¼ cup (60ml) freshly squeezed lemon juice
Tools You’ll Need
Before we begin, gather these essential baking tools:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Zester
- Juicer
- Toothpick
- Wire rack
Step-by-Step Baking Instructions
Let’s get started on creating your own lemon yogurt cake masterpiece:
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Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy release later.
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Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy. This should take about 3-5 minutes.
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Incorporate Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, followed by the lemon zest.
