Lemon Cake Armenia
Indulge in the vibrant flavors of Lemon Cake Armenia, a moist and tender cake infused with zesty lemon juice and aromatic lemon zest for a bright, citrusy delight. This recipe combines the tangy sweetness of lemon with the richness of yogurt and butter, creating a perfectly balanced dessert that’s light yet decadent. Made with simple pantry staples and topped with a glossy homemade lemon glaze, this cake is ideal for any occasion, from afternoon tea to celebratory gatherings. With just 20 minutes of prep time, this easy-to-follow recipe delivers 8 slices of pure sunshine, making it a must-try for lemon lovers and baking enthusiasts alike. Perfectly moist, tangy, and irresistibly sweet, Lemon Cake Armenia is sure to become your go-to citrus dessert!
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Recipe Information
Ingredients
- 250 grams Flour
- 150 grams Unsalted butter
- 200 grams Granulated sugar
- 3 large Eggs
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Lemon zest
- 50 milliliters Lemon juice
- 120 milliliters Plain yogurt
- 100 grams Powdered sugar
- 1 tablespoon Milk
Instructions
Preheat your oven to 180°C (350°F). Grease a 20 cm (8-inch) round cake tin and line the bottom with parchment paper.
In a large mixing bowl, beat the butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Ensure the mixture is smooth and well-combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the yogurt. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Add the lemon juice and lemon zest to the batter, folding gently to combine.
Pour the batter into the prepared cake tin, smoothing the top with a spatula. Tap the tin lightly on the counter to release air bubbles.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, milk, and a splash of lemon juice until smooth. Adjust consistency with more milk if needed.
Once the cake has cooled, drizzle the glaze over the top and let it set for 10-15 minutes before serving.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 38.8 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
