Lemon Yogurt Cake: A Zesty and Moist Delight

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Looking for a simple yet delicious dessert? This Lemon Yogurt Cake is the perfect treat! With its moist texture and refreshing citrus flavor, it’s ideal for any occasion. Easy to make and bursting with lemony goodness, this cake combines the tang of Greek yogurt with the brightness of fresh lemon zest, all topped off with a quick glaze for that extra touch of sweetness. Whether you’re a beginner baker or a seasoned pro, this cake is sure to impress.

Why You’ll Love This Lemon Yogurt Cake

This Lemon Yogurt Cake stands out for its ease of preparation and fantastic taste. Not only is it quick and simple to make, but it’s also incredibly moist and tender. The yogurt helps the cake stay soft, while the lemon provides a bright and zesty flavor. The best part? No special equipment is needed—just a bowl, a whisk, and a loaf pan. It’s a perfect family-friendly dessert that everyone can enjoy!

Ingredients for the Perfect Lemon Yogurt Cake

Gather the following ingredients to make this delightful cake:

Lemons: The star of the show, lemon zest is mixed into the batter and lemon juice is used in the glaze to give it a refreshing citrus kick.

Greek Yogurt: Adds moisture and a subtle tang that balances the sweetness of the cake. Whole milk Greek yogurt is best for the right texture and flavor.
All-purpose Flour: Forms the structure of the cake while keeping it light and airy.
Almond Flour: Gives the cake an extra tender crumb and moisture.

Baking Powder: Ensures the cake rises beautifully as it bakes.
Eggs: Help bind the ingredients and provide richness to the cake.
Extra-virgin Olive Oil: Adds depth and fruitiness to the cake’s flavor, making it more indulgent.

Cane Sugar: Sweetens the cake just enough, without overpowering the citrus.
Vanilla Extract: Enhances the overall flavor with a hint of warmth.
Sea Salt: Balances the flavors and enhances the other ingredients.

Lemon Glaze: Made simply with powdered sugar and lemon juice, the glaze adds a touch of sweetness that pairs perfectly with the tangy cake.

Alternative Ingredients

If you’re looking for variations or have dietary preferences, here are some easy swaps:

Almond Flour: If you don’t have almond flour, you can substitute it with additional all-purpose flour for a lighter texture.

Greek Yogurt: You can use any full-fat yogurt in place of Greek yogurt, though it might alter the cake’s richness slightly.
Olive Oil: For a lighter flavor, vegetable oil can be used instead, though olive oil adds a nice fruity depth to the cake.

Step-by-Step Instructions for Lemon Yogurt Cake

Making this Lemon Yogurt Cake is a breeze. Follow these easy steps for a delightful homemade treat:

Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with olive oil or non-stick spray.
Mix Wet Ingredients: In a large bowl, whisk together the cane sugar and lemon zest. Add the Greek yogurt, olive oil, eggs, and vanilla extract. Whisk until smooth and fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt.

Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined—be careful not to overmix!
Bake the Cake: Pour the batter into the prepared loaf pan. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cake cool completely in the pan before removing it. This helps retain its moisture and flavor.

Glaze and Serve: Once the cake is cooled, drizzle the lemon glaze over the top. Sprinkle with additional lemon zest and slice to serve!

Tips & Tricks for the Best Lemon Yogurt Cake

Don’t Overmix the Batter: To keep your cake light and fluffy, avoid overmixing once the dry ingredients are added to the wet. Stir until just combined to maintain a tender crumb.
Use Full-fat Yogurt: For the best texture and richness, opt for full-fat Greek yogurt rather than low-fat or non-fat versions.

Allow the Cake to Cool Completely: If you pour the glaze over a warm cake, it will melt. Let the cake cool to room temperature for the best results.
Make It Ahead: This cake stores well! Keep it in an airtight container at room temperature for up to 3 days. It also freezes well, so feel free to freeze individual slices for a quick treat later.

Pairing Ideas and Variations

This Lemon Yogurt Cake pairs beautifully with a variety of sides or toppings to make it even more delightful:

Toppings: Fresh berries like strawberries, blueberries, or raspberries make a great topping, adding color and fresh flavor.
Flavored Glaze: If you want to change things up, try making a berry glaze or a honey glaze for a different twist.
Serve with Tea: Enjoy this cake with a cup of hot tea for a perfect afternoon snack.

Storage Notes: If you plan on making this cake in advance, it can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices and thaw when needed.

A Zesty Treat for Any Occasion

This Lemon Yogurt Cake is not only a treat for the taste buds but also incredibly versatile. Whether you’re hosting a family gathering, serving it for dessert, or simply indulging in a slice with your afternoon tea, this cake will brighten up your day. With its tangy lemon flavor and moist texture, it’s a dessert everyone will love!

Conclusion

In conclusion, this Lemon Yogurt Cake is a simple yet delightful dessert that combines the brightness of lemon with the richness of Greek yogurt for a moist, flavorful treat. Whether you’re baking it for a special occasion or as an everyday indulgence, it’s sure to impress. Its light texture and vibrant citrus flavor make it the perfect choice for any dessert lover. With easy-to-follow instructions and minimal ingredients, this cake is both a beginner-friendly and crowd-pleasing option. So, go ahead and try this recipe—your taste buds will thank you!

FAQ

1. Can I make Lemon Yogurt Cake ahead of time?

Absolutely! Lemon Yogurt Cake stores well at room temperature for up to 3 days when kept in an airtight container. You can also freeze individual slices for up to a month, making it an excellent make-ahead dessert for busy days or future cravings.

2. Can I substitute the almond flour with something else?

Yes, if you don’t have almond flour, you can substitute it with an equal amount of all-purpose flour. However, using almond flour contributes to the moistness and tenderness of the cake, so the texture may differ slightly without it.

3. Can I use a different type of yogurt?

For the best results, it’s recommended to use full-fat Greek yogurt, as it adds creaminess and moisture to the cake. However, if you prefer a lighter option, you can use regular plain yogurt or a non-dairy alternative, but the texture may change slightly.

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Lemon Yogurt Cake

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Author: Anna
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Lemon Yogurt Cake is a simple yet delicious dessert that combines the tang of Greek yogurt with the brightness of fresh lemon zest, making it moist, tender, and full of flavor. It’s topped with a quick lemon glaze that enhances its citrusy zing, making it the perfect treat for any occasion.

Ingredients

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1 cup all-purpose flour, spooned and leveled
½ cup almond flour, spooned and leveled
2 teaspoons baking powder
¾ teaspoon sea salt
½ cup cane sugar
1 tablespoon lemon zest, plus more for sprinkling
¾ cup whole milk Greek yogurt
½ cup extra-virgin olive oil, plus more for greasing the pan

2 large eggs
1 teaspoon vanilla extract
For the Lemon Glaze: powdered sugar and lemon juice

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Instructions

Preheat the oven to 350°F (175°C) and grease an 8×4-inch loaf pan with olive oil.
In a large bowl, whisk together cane sugar and lemon zest. Add Greek yogurt, olive oil, eggs, and vanilla extract, whisking until smooth.
In another bowl, whisk together all-purpose flour, almond flour, baking powder, and sea salt.

Combine the wet and dry ingredients by adding the dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix!
Pour the batter into the greased loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
Let the cake cool completely in the pan.
Once cooled, drizzle the lemon glaze over the cake and sprinkle with additional lemon zest. Slice and serve.

Notes

Don’t overmix the batter to avoid a dense cake—mix only until the ingredients are combined.
Use full-fat Greek yogurt for the best results, as it adds richness and moisture to the cake.
Allow the cake to cool completely before glazing to prevent the glaze from melting into the cake.