Here’s a list of ingredients for a **lemon yogurt cake** in an SEO-friendly format, optimized for search engines and readability:
- **1 cup plain yogurt** (Greek yogurt or regular yogurt works well)
- **1 ½ cups all-purpose flour** (for a light and fluffy texture)
- **1 cup granulated sugar** (adjust for sweetness preference)
- **3 large eggs** (room temperature for better mixing)
- **½ cup vegetable oil** (or melted butter for richness)
- **Zest of 2 lemons** (for a fresh, citrusy flavor)
- **Juice of 1 lemon** (adds tanginess and moisture)
- **1 ½ teaspoons baking powder** (for a perfect rise)
- **½ teaspoon baking soda** (helps with leavening)
- **½ teaspoon salt** (enhances flavor balance)
- **1 teaspoon vanilla extract** (optional, for added depth)
**Optional glaze ingredients** (for a finishing touch):
- **1 cup powdered sugar**
- **2-3 tablespoons lemon juice**
This **easy lemon yogurt cake recipe** is perfect for baking enthusiasts looking for a **moist, tangy, and flavorful dessert**. It’s a great option for **afternoon tea**, **brunch**, or as a **light dessert**. Use **fresh lemons** and **high-quality yogurt** for the best results!
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Steps
# How to Make a Delicious Lemon Yoghurt Cake: A Step-by-Step Guide
If you're looking for a moist, tangy, and easy-to-make dessert, this **lemon yoghurt cake** is the perfect choice. Packed with fresh lemon flavor and the creamy richness of yoghurt, this cake is a crowd-pleaser. Follow these detailed steps to bake the perfect lemon yoghurt cake at home.
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## **Ingredients for Lemon Yoghurt Cake**
- 1 ½ cups (190g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup (240g) plain yoghurt (full-fat works best)
- ½ cup (120ml) vegetable oil
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tsp vanilla extract
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## **Step-by-Step Instructions**
### **Step 1: Preheat the Oven and Prepare the Pan**
- Preheat your oven to **350°F (175°C)**.
- Grease a 9-inch (23cm) round cake pan or line it with parchment paper for easy removal.
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### **Step 2: Mix Dry Ingredients**
- In a medium bowl, whisk together **1 ½ cups flour**, **2 tsp baking powder**, and **½ tsp salt**. Set aside.
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### **Step 3: Combine Wet Ingredients**
- In a large mixing bowl, beat **1 cup sugar** and **3 eggs** until light and fluffy.
- Add **1 cup yoghurt**, **½ cup vegetable oil**, **zest of 2 lemons**, **juice of 1 lemon**, and **1 tsp vanilla extract**. Mix until well combined.
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### **Step 4: Combine Wet and Dry Ingredients**
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake light and fluffy.
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### **Step 5: Bake the Cake**
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for **35-40 minutes**, or until a toothpick inserted into the center comes out clean.
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### **Step 6: Cool and Serve**
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with a lemon glaze for extra flavor.
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## **Tips for the Perfect Lemon Yoghurt Cake**
- Use **fresh lemon zest and juice** for the best flavor.
- Substitute Greek yoghurt for a thicker, tangier cake.
- Store the cake in an airtight container at room temperature for up to 3 days.
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This **lemon yoghurt cake recipe** is simple, delicious, and perfect for any occasion. Whether you're a beginner or an experienced baker, this cake is sure to impress. Try it today and enjoy the zesty, creamy goodness!