Lemon Yoghurt Cake
Bright, zesty, and delightfully moist, this Lemon Yoghurt Cake is a must-try treat for citrus lovers! Bursting with fresh lemon juice and aromatic lemon zest, this cake is elevated by the addition of tangy plain yoghurt, resulting in an irresistibly tender crumb. Quick to prepare in just 15 minutes and baked to golden perfection, this dessert is ideal for any occasion, whether it's a casual afternoon snack or a special gathering. Crowned with a glossy lemon glaze, it delivers a layer of sweet, citrusy indulgence in every bite. Simple ingredients, minimal effort, and maximum flavor make this lemon cake recipe a winner. Serve it with tea, coffee, or fresh berries for a touch of extra elegance. Perfect for fans of easy loaf cakes, homemade desserts, and all things lemon!
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Recipe Information
Ingredients
- 210 grams All-purpose flour
- 200 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 ml Plain yoghurt
- 120 ml Vegetable oil
- 3 large Eggs
- 60 ml Lemon juice
- 2 tablespoons Lemon zest
- 1 teaspoons Vanilla extract
- 100 grams Powdered sugar
- 2 tablespoons Lemon juice (for glaze)
Instructions
Preheat your oven to 180°C (350°F). Grease a standard loaf pan and line it with parchment paper for easy removal.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the yoghurt, granulated sugar, and lemon zest. Whisk until smooth.
Add the eggs, one at a time, to the yoghurt mixture, whisking well after each addition.
Stir in the lemon juice, vanilla extract, and vegetable oil until incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix to ensure a tender cake.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Adjust the consistency with more lemon juice if necessary.
Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
Slice and serve your Lemon Yoghurt Cake. Enjoy!
Nutrition Facts
Calories |
3169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 2385 mg | 104% | |
| Total Carbohydrate | 481.9 g | 175% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 307.6 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 300 mg | 23% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 767 mg | 16% | |
*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.
