Thermomix Lemon Yogurt Cake
Light, fluffy, and bursting with zesty citrus flavor, the Thermomix Lemon Yogurt Cake is a must-try dessert that's as easy to make as it is delicious. This recipe combines the tangy brightness of fresh lemon zest and juice with the creamy richness of yogurt, creating a perfectly moist cake with a tender crumb. Using the Thermomix ensures effortless preparation, from infusing the sugar with lemon zest to achieving a smooth, lump-free batter in minutes. Ideal for a tea-time treat or a simple dessert, this lemon yogurt cake pairs wonderfully with a dusting of icing sugar or a dollop of whipped cream. With just 15 minutes of prep time, this delightful cake delivers bakery-quality results at home—perfect for any occasion!
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Recipe Information
Ingredients
- 200 g Plain flour
- 2 tsp Baking powder
- 0.25 tsp Salt
- 2 lemons Lemon zest
- 200 g Caster sugar
- 120 g Unsalted butter, softened
- 3 large Eggs
- 150 g Plain yogurt
- 50 ml Lemon juice
- 1 tsp Vanilla extract
- 1 tbsp Icing sugar (optional for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) round cake tin. Line the base with baking paper to prevent sticking.
Place the plain flour, baking powder, and salt into the Thermomix bowl. Sift by mixing for 10 seconds at Speed 5. Transfer to a separate bowl and set aside.
Add the lemon zest and caster sugar to the Thermomix bowl. Mix for 10 seconds at Speed 10 to finely grate the zest and infuse the sugar.
Insert the butterfly whisk attachment. Add the softened butter to the bowl and beat with the sugar mixture for 30 seconds at Speed 4. Scrape down the sides and repeat if necessary until fluffy.
With the butterfly still attached, add the eggs one at a time through the lid while mixing at Speed 3 for 1 minute. Ensure each egg is incorporated before adding the next.
Remove the butterfly whisk. Add the plain yogurt, lemon juice, and vanilla extract. Mix for 10 seconds at Speed 3 until combined.
Gradually add the flour mixture back into the bowl. Mix for 15 seconds at Speed 3 until just incorporated. Scrape down the sides and mix for another 5 seconds if needed. Be careful not to overmix.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust with icing sugar if desired. Slice and serve!
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 1827 mg | 79% | |
| Total Carbohydrate | 384.0 g | 140% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 221.2 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 453 mg | 35% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 900 mg | 19% | |
*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.
