A moist lemon yogurt cake that’s simple and delicious!
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My yogurt lemon cake is known in Greece as a lemon pie, but it’s definitely a moist and creamy cake. It’s like a bite of sunshine because of the lemon flavor, and changing out the lemon for orange is just as delicious. All you need is one big bowl and a spatula since it’s so easy to make. Then, serve topped with confectioners’ sugar or lemon glaze. It will rival any pound cake at tea time!
Why you’ll make this cake often
- Moist light crumb
- Lots of Lemon flavor
- Almost creamy from the yogurt
- An easy-to-make yogurt lemon cake with topping options to serve over and over again!
Lemon cake ingredients
The Dry Ingredients:
- All-purpose flour
- Baking powder
- Zest of 2 lemons –always zest before juicing
The Wet Ingredients:
- Unsalted butter –softened to cream into the sugar
- Granulated sugar
- Pure vanilla extract –good quality
- Eggs –room temperature is important, so they don’t clump the butter
- Plain Greek yogurt –the best to use is full fat because the creamier it is, the lighter your cake
- Fresh lemon juice –fresh and never from a plastic bottle
- Baking soda –add to the lemon juice first to activate it
How to make Yogurt Lemon Cake
- Preheat the oven to 350 °F, 170 °C.
- Grease a 9-inch (23 cm) springform pan with butter.
- Combine the dry ingredients in a bowl and whisk them together.
- In another bowl, combine the butter, sugar, and vanilla extract until incorporated.
- Add the eggs into the butter mixture and combine
- Then, add the yogurt into the butter and egg mixture. Stir to incorporate.
- Combine the baking soda with the lemon juice and add to the batter.
- Then, add the flour mixture in 2-3 batches stirring until just combined. Be sure not to overmix.
- Transfer the batter to the prepared cake pan and bake on the center rack for about 1 hour and 10 minutes.
- The cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs attached. If the cake browns too fast, loosely cover the pan with some foil.
- Allow the cake to cool completely and then transfer it to a platter.
- Dust the top with confectioners’ sugar and serve with whipped cream and fresh berries.
Lemon Glaze topping
To make this yogurt lemon cake even more lemony, skip the confectioners’ sugar and make a lemon glaze topping! Combine 1 cup of confectioner’s sugar with 3-4 tablespoons of fresh lemon juice and whisk it together until smooth. Drizzle the glaze on top of the cooled cake.
Whether you choose to top your cake with confectioners’ sugar or lemon glaze, fresh berries are the perfect complement to lemon. You could add homemade whipped cream or even some shredded coconut. I love how bright the lemon flavor is in this cake, and it makes for a great pick me up with afternoon tea or coffee. I can’t wait for you to try it and let me know how your finish it. Kali Orexi!
More Cake Recipes:
- Greek Honey Cake
- Pasta Sokolatina
- Lemon Cream Cake
- Ultra Moist Coconut Cake
- Politiko Thessalonikis: Greek Semolina Cake with Custard
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- !The Dry Ingredients:
- 3 cups (400g) all-purpose flour
- 2 teaspoons (9g) baking powder
- zest of 2 lemons
- !The Wet Ingredients:
- 8 ounces (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 1 teaspoon pure vanilla extract
- 3 eggs, at room temperature
- 1 cup (250g) plain Greek yogurt
- 1/4 cup fresh lemon juice
- 1/2 teaspoon baking soda
- fresh berries
- confectioner's sugar
- shredded sweetened coconut
- whipped cream
Preheat the oven to 350 °F, 170 °C.
Grease a 9-inch (23 cm) springform pan with butter.
Combine the dry ingredients ina. bowl and whisk them together.
In another bowl, beat the butter, sugar, and vanilla extract until incorporated.
Add the eggs and beat together.
Add the yogurt and mix until incorporated.
Combine the baking soda with the lemon juice and add to the batter.
Add the flour mixture in 2-3 batches mixing until just incorporated.
Transfer the batter to the prepared cake pan and bake on the center rack for about 1 hour and 10 minutes.
The cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Allow the cake to cool and then transfer it to a platter.
Dust the top with confectioner's sugar and serve with whipped cream and fresh berries.
If the cake browns too fast, loosely cover the pan with some foil.
To make a Lemon Glaze topping:
Combine 1 cup of confectioner's sugar with 3-4 tablespoons of fresh lemon juice and whisk them all together until smooth. Drizzle the glaze on top of the cooled cake.
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