How to Make Yogurt Cake with Lemon Curd: A Refreshingly Easy Treat

Yogurt cake with lemon curd is a match made in heaven! The cake is incredibly moist and fluffy, thanks to the yogurt, while the lemon curd adds a burst of tangy, bright flavor that’s simply irresistible. Trust me, this recipe is a must-try for anyone who loves a good slice of cake and the refreshing taste of lemon.

Unveiling the Magic: Ingredients You’ll Need

For the Yogurt Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (170g) unsalted butter, softened
• 1 ¾ cups (300g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240g) plain yogurt

For the Lemon Curd:

• ¾ cup (150g) granulated sugar
• Zest of 2 lemons
• ½ cup (120ml) freshly squeezed lemon juice (about 3 lemons)
• 4 large egg yolks
• 6 tablespoons (90g) unsalted butter, cut into small pieces

Gathering Your Baking Arsenal: Tools You’ll Need

• Two 9-inch round cake pans
• Mixing bowls
• Electric mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Zester
• Saucepan
• Fine-mesh sieve
• Parchment paper

Baking Your Way to Bliss: Step-by-Step Guide

Making the Yogurt Cake:

1. Preheat and prepare: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy cake removal later.
2. Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, beat softened butter and sugar together using an electric mixer until light and fluffy.
4. Incorporate eggs and vanilla: Beat in eggs one at a time, followed by the vanilla extract.
5. Alternate adding dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt, and beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
6. Pour, bake, and cool: Divide batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cooling time: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Creating the Zesty Lemon Curd:

1. Combine ingredients in a saucepan: In a medium saucepan, whisk together sugar, lemon zest, lemon juice, and egg yolks until well combined.
2. Cook over low heat: Cook the mixture over low heat, stirring constantly with a whisk, for 8-10 minutes, or until it thickens enough to coat the back of a spoon.
3. Strain and cool: Remove from heat and strain through a fine-mesh sieve into a bowl to remove any lumps.
4. Incorporate butter: Stir in the butter, one piece at a time, until melted and incorporated.
5. Chill for later: Cover the bowl with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours or until chilled.

Assembling Your Masterpiece:

1. Level the cakes: Once the cakes have cooled completely, use a serrated knife to level the tops if necessary.
2. Spread the lemon curd: Place one cake layer on a serving plate. Spread half of the lemon curd evenly over the top. Top with the second cake layer and spread the remaining lemon curd over the top and sides of the cake.

Tips and Tricks from a Seasoned Baker:

• Room temperature ingredients: Using room temperature ingredients, especially butter and eggs, will ensure that your cake mixes smoothly and evenly.
• Don’t overmix: Overmixing the batter can lead to a tough cake. Mix until the ingredients are just combined.
• Test for doneness: To make sure your cake is baked through, insert a wooden skewer or toothpick into the center. If it comes out clean, it’s done!
• Cooling is key: Let the cakes cool completely before frosting to prevent the frosting from melting.
• Curd consistency: If your lemon curd seems too thin, you can cook it for a little longer over low heat, stirring constantly. If it’s too thick, you can whisk in a teaspoon of water at a time until it reaches the desired consistency.

Presentation is Key: Serving Your Yogurt Cake with Lemon Curd

This beautiful cake speaks for itself, but a few simple touches can elevate its presentation. Dust the top with powdered sugar for a classic look, or get creative with fresh berries and a sprig of mint for a pop of color. You can also serve each slice with a dollop of whipped cream for an extra touch of indulgence.

Beyond the Basics: Answering Your Baking Queries

Can I use Greek yogurt instead of plain yogurt? Absolutely! Greek yogurt will result in a slightly denser but equally delicious cake.

Can I make this cake ahead of time? Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store them at room temperature. Make the lemon curd and store it in the refrigerator. Assemble the cake the day you plan to serve it.

Can I freeze the cake? Yes, you can freeze the cake layers for up to 2 months. Wrap them well in plastic wrap and then in aluminum foil before freezing. Thaw overnight in the refrigerator before assembling and frosting.

Time to Savor: The Perfect Ending to Your Baking Adventure

There’s something truly special about homemade yogurt cake with lemon curd. It’s the perfect balance of sweet and tangy, with a wonderfully moist and fluffy texture that will have you coming back for seconds. So gather your ingredients, put on your apron, and treat yourself and your loved ones to this delightful treat!

Don’t forget to share your baking creations and experiences with us in the comments below! We’d love to hear how your yogurt cake with lemon curd turned out.