lemon yogurt cake

I made this lemon-lime yogurt cake on a whim a few years ago because I wanted to try substituting butter. Very quickly it became a favorite! It's super moist and has a different texture from usual pound cakes. Sometimes I make it all lemon and also add half sour cream, which makes it even better.

Lemon Lime Yogurt Cake

(210 grams) all-purpose or cake flour

baking powder

salt

(250 grams) sugar

(120 grams) plain Greek yogurt, room tº

(120 grams) sour cream,

(125 grams) vegetable oil

eggs,

vanilla extract

sugar

Juice, from above

Spray or butter a 10x4-inch (27x9cm) loaf cake pan and line with a strip or parchment paper.

In a large bowl beat sugar, yogurt, sour cream, oil, eggs, half the lemon and lime juices, zest, and vanilla for 1-2 minutes.

Add dry, sifted ingredients (flour, baking powder, and salt) in 2 parts and beat just to incorporate well. Don't overbeat or the cake will be tough.

Pour batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted comes out clean. The surface will be shiny and possibly cracked, not as dry as regular cakes.

Let cool on a wire rack and unmold carefully.

Beat powdered sugar with remaining citrus juice until no lumps remain. Add juice in batches so you make it as dense or runny as you wish.

Pour over room tº cake and decorate with zest before it hardens.

What a perfect loaf! Citrus cakes are the best and on rotation in my home. Going to try your recipe soon!

This fabulous French Grandmother’s Lemon Yogurt Cake has a really fun history. It’s also moist, super delicious and can be thrown together in minutes!

French Grandmother’s Lemon Yogurt Cake

½ cup plain yogurt or Greek yogurt

eggs

all-purpose flour

lemon zest (from 1 medium-size lemon)

sunflower (grape seed or canola oil)

lemon juice

powdered sugar

Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.

In a large bowl, combine the yogurt, sugar, and eggs - stirring until well blended.

Add the flour, baking powder, salt and zest, mixing to just combine.

Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.

Pour the batter into prepared pan.

Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time). Be careful not to overbake though.

Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.

Combine the lemon juice and powdered sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely. Sprinkle with powdered sugar if desired and serve.

This crazy delicious French Grandmother’s Lemon Yogurt Cake has a moist, tender crumb, takes minutes to make and has a delightful history!

French Grandmother's Lemon Yogurt Cake

This Lemon Yogurt Cake is the perfect dessert cake for any and all Lemon lovers. A simple lemon glaze makes it absolutely perfect.

Glazed Lemon Yogurt Cake

pastry/cake flour ((160 grams))

baking soda

+1 tablespoon butter (softened)* ((56 grams))

granulated sugar ((125 grams))

lemon

egg (room temperature)

milk (room temperature - I used 2%)

powdered/icing sugar ((120 grams))

butter (softened)

Pre-heat oven 350F (180C). Lightly grease and flour an 8 inch (20cm) cake pan.

In a medium bowl whisk together the flour, salt, baking powder and baking soda.

In a large bowl beat the butter, sugar and zest until creamy about 3 minutes, then add the egg and beat well, add the flour and combine, then add the yogurt and milk and beat until smooth approximately 1 minute. Spread evenly in the prepared pan and bake for approximately 30-35 minutes or until toothpick comes out dry or with a couple of crumbs attached. Let the cake cool to warmish then pour the frosting on the cake. Serve.  Enjoy!

In a small bowl beat together the powdered sugar, butter and lemon juice until smooth.

LEMON FROSTING

Topped with a 2-ingredient lemon glaze, this easy yogurt cake is a simple, delicious dessert.

Lemon Yogurt Cake

flour

sea salt

cane sugar

milk Greek yogurt*

olive oil

Lemon Glaze

Preheat the oven to 350°F and spray an 8x4-inch loaf pan with cooking spray.

In a large bowl, whisk together the flour, almond flour, baking powder, and salt.

In another large bowl, whisk together the cane sugar and lemon zest. Then add the yogurt, olive oil, eggs, and vanilla and whisk to combine.

Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix.

Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.

Let cool completely before removing the cake from the pan.

Make the lemon glaze according to this recipe and drizzle it over the cooled cake. Sprinkle with lemon zest, slice, and serve.

This very light cake with creamy texture is oil free and milk free. It almost melts in your mouth, soft cheesecake like cake with a hint of lemony is refreshing and not too sweet, Definitely a hit for everyone to enjoy.

egg yolks (used large egg)

Greek yogurt

tsp vanilla extract

g cake flour

tbsp corn flour

lemon lemon)

60 g caster sugar

Blend egg yolks, yogurt, lemon juice and vanilla extract to smooth. 

Sieve in flour and corn flour, followed by lemon zest and fold well to smooth with a spatula.

Whisk egg whites and lemon juice till foamy and add sugar in 3 batches to soft peak forms.

Line a 6 inch (non stick baking paper) with removable base round cake pan, and pour in batter. Wrap the cake pan with aluminium foil to prevent batter seeped through the pan while baking. *can use 7 inch cake pan but the cake will be lower after baked**

Steam bake cake in preheated oven at 120 deg C for 75 minutes, then at 150 deg C for another  5-10 minutes till the top of the cake is slightly browned.  

Remove the cake from the oven and drop the pan on table top to release hot air. Remove cake from pan while it is still hot and leave to cool on wire rack.

Best to chill cake in refrigerator for a few hours before serving. Slice cake with a hot knife.

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Lemon Lime Yogurt Cake

French Grandmother’s Lemon Yogurt C...

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Lemon Yogurt Cake

Top 5 lemon yogurt cake recipes from across the web

The most viewed lemon yogurt cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Lime Yogurt Cake

French Grandmother’s Lemon Yogurt C...

Glazed Lemon Yogurt Cake

Lemon Yogurt Cake

Lemon Yogurt Cake

The most viewed lemon yogurt cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine