Lemon Yogurt Cake

Let’s ride on the journey of flavors guys, ’cause today we’re making a delightful Lemon Yogurt Cake! This cake is a delicious treat that has a refreshing zing, the perfect simbalance of tart and sweet. If you’re a fan of fruit flavors, then this cake is totally your type. A perfect for weekend family brunches or surprise visits from your best pals. Nothing screams love like homemade Lemon Yogurt Cake. Plus, it’s the taste; folks, you���re in for a super moist cake with burst of lemon flavor intertwined with a charming hint of vanilla. You gon’ dig it, trust me!

The prep time for this cake is 15 minutes, baking time 50 minutes and in total, it takes not more than 65 minutes to bring this masterpiece to life. This recipe is designed for a standard loaf pan which would serve around 8 to 10 servings of this divine cake.

So buckle up my foodie buddies, let me walk you through the fantastic world of baking this Lemon Yogurt Cake.

Ingredients & Equipment You’ll Need

• 1 cup full-fat plain yogurt
• 1 cup granulated sugar
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of one lemon
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil

You’ll need a medium sized mixing bowl and a standard loaf pan for this recipe.

Do note, the full-fat yogurt brings in the moist and smooth texture you desire in the cake. The lemon zest is your secret weapon for that fresh, tangy flavor burst. If you can’t find full-fat yogurt, Greek yogurt would be a suitable substitute too.

How to Make Lemon Yogurt Cake

1. Start by preheating your oven to 350 degrees F (175 degrees C) and greasing your loaf tin.
2. Whisk together the yogurt, sugar, and eggs and set the mixture aside.
3. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt.
4. Now, stir the dry ingredients into the wet ingredients one third at a time.
5. Finally fold in the lemon zest, vanilla, and vegetable oil.
6. Pour the mixture into the greased loaf tin and bake for 50 minutes or until a toothpick comes out clean.

Tips for the Best Results

• Make sure all your ingredients are at room temperature before you start.
• The cake is done when a toothpick inserted into the middle comes out clean.

Storage Tips

• The cake can be stored in an airtight container at room temperature for up to 3 days.
• You can refrigerate it for up to a week.

Frequently Asked Questions

Q: Can I use lemon juice instead of zest?

A: You can, but the zest gives a more intense flavor

Q: Can I use low-fat yogurt?

A: Yes, but full-fat yogurt tends to make moister cakes.

Q: Can I freeze this cake?

A: Yes, it can be frozen for up to 3 months. Just make sure to wrap it well.

Q: How long should I cool this cake before slicing?

A: It’s best to let the cake cool completely before slicing. Normally, this would take around 2 hours.

Q: Can I double this recipe?

A: Yes, you can double the ingredients to make two cakes. Adjust the baking time accordingly.

Nutritional Facts of Lemon Yogurt Cake

• Calories: 270
• Fat: 12g
• Carbohydrates: 34g
• Protein: 5g

On a closing note, this Lemon Yogurt Cake is a stunner! It’s moist and lemony and a treat to your taste buds. To enhance the flavor profile, pair this cake with your favorite tea or coffee and you’ll be on cloud nine. It’s super easy to bake, so make one today. Don’t forget, make two! One for you and one for all those pals you’re sure to impress!