Learn How to Bake Lemon Yogurt Cake

Lemon Yogurt Cake

Lemon yoghurt cake is a quick cake that uses real and genuine ingredients and it is extremely quick and easy to make. It also has a complex but pleasant taste of yoghurt, lemon and vanilla combined. You can make them when you are in a hurry or use it to teach your kids how to bake. The texture of this cake is pretty, unique and always perfect. The edges bake up crispy, sweet and caramelized, and taste like butter cookies right out of the oven while the inside stays moist and delicious.

Just like any other quick cake, you can use sifted or unsifted flour measurements for your lemon cake to save a step because the batter is quite forgiving and this will have no negative impact on your cake. You can also mix the batter in a bowl with or without the hand mixer in a matter of minutes. It is also best to use odourless oil like canola oil, vegetable oil or coconut oil for your lemon yoghurt cake, the butter will also work out well. The coconut oil will give the cake a slightly nutty taste.

How to Make Lemon Yogurt Cake

In a large bowl, sift together the dry ingredients apart from sugar. Mix together the liquid ingredients and pour into the dry mixture. Mix until combined then pour into prepared cake pans and bake until golden browns and a skewer inserted comes out clean. Remove from the oven and allow cooling completely before you add anything to it. This cake ends up being super moist because of the yoghurt and lemon

Professional Tips

If you prefer using margarine, you may need to add the quantity of sugar a little bit because margarine is a bit salty and the salt might reflect in the taste of your cake. You also want to stay away completely from olive oil because the taste might be too overpowering for the cake.

Some glaze their cake while others choose not too because they find the lemon yogurt cake altogether sweet on its own. But you can choose to coat with any glaze of your choice or sprinkle some icing sugar over it if you choose to.

When grating the lemon, it is important to grate only the yellow part that is the flavourful part called the zest, while the thick white part which is also known as the pith should be avoided because it is bitter. You can decide to bake your cake in a 9 by 5 loaf pan or bake them in muffin pans and make them into cupcakes. However, you choose to you will have to bake for about 30 minutes rather 45 minutes.

The Purpose of Yogurt in Baking

Yoghurt adds fat and moisture to cakes and ensures the cake won’t dry out when baking or afterwards. Yoghurt cakes also often use oil instead of butter which results in a softer texture, but that doesn’t mean you can’t totally use butter if you choose too. You can also replace yoghurt with buttermilk or sour cream as your alternatives in baking.

Ingredients

  • 1 ½ cup of all-purpose flour
  • 1 teaspoon of vanilla extract
  •  ¾ cup of sugar
  • ½ tablespoon of lemon zest
  • 3 large eggs
  • Pinch of salt
  • ½ cup of yoghurt
  • 2 teaspoon baking powder

Lemon Glaze

  • 1/3 cup of sugar
  • ½ cup of lemon juice freshly squeezed

Make cake batter

  • Preheat the oven to 350 F degrees.
  • Spray your baking pan with cooking spray or butter and set aside.
  • In a medium large bowl, combine the flour, baking powder and salt.
  • In a separate bowl, combine sugar and lemon zest. Then use your fingers to massage the zest with the sugar.
  • Add the yoghurt, oil, egg and vanilla extract to the sugar and zest then mix till all the ingredients are well combined.
  • Mix the dry ingredients with the liquid ingredients and pour the mixture into the prepared baking pan.
  • Bake at 350F for 45 to 50 minutes or till golden brown.

Make the Lemon Glaze

  • Meanwhile, cook the 1/3 cup of your freshly squeezed lemon juice and remaining ½ cup of sugar in a small pan until the sugar dissolves and the mixture is clear and set aside.
  • When the cake is done, allow it to cool in the pan for about 10 minutes. Carefully place on a baking rack over a sheet pan, while the cake is still warm pour the sugar mixture over the cake and allow it to soak in.
  • For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. You can also sprinkle some powdered sugar over the top or serve with berries. This process is optional.

Conclusion

Easy yoghurt cake, a healthy and delicious snack or dessert cake recipe made with your favourite flavour of yoghurt. Yoghurt cake covered will last up to three days room temperature, you can also freeze yoghurt cake in the freezer, wrap it well in plastic then wrap in foil and then in an airtight container or bag. The cake is best frozen plain without glaze or frosting. Well, keep up to two months in the freezer, thaw in the fridge fully wrapped.

Lemon Yogurt Cake

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