Yogurt Lemon Nut Cake
Treat yourself to the perfect balance of zesty citrus and nutty indulgence with this Yogurt Lemon Nut Cake! This moist and tender cake combines the creamy richness of Greek yogurt with the bright, tangy flavors of fresh lemon juice and zest, creating a dessert that's as refreshing as it is comforting. Chopped mixed nuts add a delightful crunch to every bite, making this cake a textural delight. Easy to prepare with minimal effort, this recipe takes just 20 minutes of prep time before baking to golden perfection in under an hour. Whether dusted with powdered sugar for an elegant finish or served as is, this versatile cake is ideal for brunch, dessert, or any occasion that calls for a sweet, citrusy treat. Lemon lovers, rejoice—this recipe is your slice of heaven!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 0.5 cups plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 0.5 cups chopped mixed nuts (e.g., walnuts, almonds, or pecans)
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition.
Mix in the plain Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract until fully combined.
Gradually add the dry flour mixture to the wet ingredients in two or three additions, mixing just until combined. Do not overmix.
Fold in the chopped mixed nuts gently using a spatula.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar, if desired, before serving. Slice and enjoy!
Nutrition Facts
Calories |
2739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 1871 mg | 81% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 173.9 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 309 mg | 24% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 990 mg | 21% | |
*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.
