This delicious Lemon Yogurt Cake with a burst of lemon and a moist soft crumb will satisfy any sweet lover there. It is tangy, flavorful and easy to make. In short – it is a good marriage between pound cake and lemon.
An All-Time Favorite Recipe
If I make a list of my all-time favorite cakes – this Lemon Yogurt Cake has to be there on the top. During winters, I enjoy a slice of this moist lemon cake along with a cup of coffee to brighten up my mornings a little more. The bold, kicking and tangy flavor of lemon makes this cake so comforting and soothing, and at the same time it elevates the regular pound cake’s stature to another level. You will be amazed how the combination of lemon (zest and juice) and yogurt can result in a moist, fluffy and soft crumb, giving a twist to the traditional pound cake recipe.
The best part is that this cake is very easy to bake just like my Cream Cheese Pound Cake recipe.
Texture and Taste
Anyone wants to be sure about certain elements of the final result of a bake including the texture, taste and the time on hand before pre-heating the oven. sThe texture of this Lemon Yogurt Cake is crumbly and the taste is tangy-yet-sweet, and you can bake it in about an hour.
Moist & Soft Crumb
When it comes to cakes, you know that textures are important. This pound cake has a moist and soft crumb that will melt-in-your-mouth.
Super Easy to Make
Gather the ingredients and you can bake a cake wsithin an hour.
Eat Next Day
This cake is even more flavorful the next day of the baking. Have it in breakfast with a cup of tea or coffee, it will taste superb.
How to make this cake?
It is very easy to put together this Lemon Yogurt Cake. Beat the butter with sugar, add in yolks and vanilla essence. Make sure the butter and eggs are at room temperature. Stir in the dry ingredients, separately. Beat egg whites until soft peaks are formed. Simply add the dry ingredients to the butter mixture and fold the egg whites.
This cake requires easy simple and readily available ingredients. Go and open your pantry, collect the simple ingredients and get going. Yes, it is as easy as that!
All-Purpose Flour: You can use whole wheat flour for this cake as well, but the crumb will be much dense and the flavor will be a bit nuttier.
Eggs: Use large organic eggs at room temperature for this cake. Separating the eggs for this recipe is important. Egg yolks will be used earlier in the recipe in wet ingredients. Beat the egg whites to form soft peaks and fold it in the batter to build a light and fluffy structure.
Lemon (zest + juice): Lemon is the key ingredient for this recipe, which will give this cake a kicky and tangy flavor.
While the lemon gives this cake a kick that requires no additional pairings, yet, there are aplenty of additions and/or assortments that can complement this cake further.
Berries: The cake can be served in so many ways. Add strawberries, blueberries, raspberries or blackberries.
Whipped Cream: You may add a dallop of whipped cream with the pieces of cake as well.
Chocolate Ganache: Who doesn't like chocolate ganache? Feel free to serve the cake with chocolate ganache.
Lemon Glaze: Want it to be more lemony? Serve it with lemon glaze .
Frequently Asked Questions
bake this Lemon Yogurt Cake. Feel free to bake it in a 9 x 5 loaf pan as used by Jo Cooks in a similar recipe. You can also use the small loaf pans or small bundt pans. The cake will come out equally good.
For this recipe, I used natural full-fat yogurt that can be purchased in any store. If you like, you can use Greek yogurt too. Yogurt gives this cake a creamy and rich texture, and an additional amount of protein as well. Do not use low-fat yogurt or you will not get a rich crumb. Yogurt ensures the cake will not turn out dry. No one likes a dry cake.
How to Store
In the fridge: This cake can be kept in the fridge for up-to three days. Wrap in plastic wrap or store in a cake container. Make sure to have the cake at room temperature before serving.
In the freezer: To freeze the cake, simply wrap each slice in plastic and store in a zip-loc bag. It can stay fresh for up to 3-4 months in the freezer.
To use: Simply take out the cake, thaw in the plastic wrap for a few hours.
Lemon Yogurt Cake
- 12 inch Bundt Cake Pan
- 1 cup butter (225 grams/2 sticks) room temperature
- 1 ½ cup castor sugar (300 grams)
- 4 eggs (large) room temperature
- 2 teaspoon lemon zest (10 grams)
- 6 tablespoon lemon juice (90 ml)
- 1 cup yogurt (250 grams) room temperature
- 2 ½ cup all-purpose flour (300 grams)
- 2 teaspoon baking powder (10 grams)
- 1 teaspoon baking soda (5 grams)
- ½ teaspoon salt (5 grams)
- Preheat oven at 350 F. Grease a 9-inch bundt pan with baking spray and set aside.
- Take a bowl add butter and sugar and beat it with a whisk until the mixture is light and fluffy. You may use electric mixer as well. Now add egg yolks, one by one, into the butter and sugar mixture, until all the egg yolks are incorporated well. Add lemon zest, lemon juice and yogurt and stir again for a minute.
- In a separate bowl, sift together the all-purpose flour, baking powder and baking soda. Whisk them together to ensure all ingredients are combined well before adding it to the wet ingredients.
- Take a dry bowl and add the egg whites and salt to it. Beat it with an electric mixer until the egg whites hold stiff peaks.
- Add the flour mixture into the wet ingredients and mix until incorporated. Now add a dollop of the egg whites into this mixture, mix well. Add the remaining egg whites and mix until just combined.
- Pour the mixture into the greased pan and put it in the middle rack of the oven for 50 – 60 minutes. Check around 50 minutes. Put a skewer in the middle of the cake and when it comes out clean with a few crumbs instead of the cake batter, the cake is ready.
- Cool down on a wire rack up to 30 minutes before taking out of the pan.