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Lemon yoghurt cake recipe

Lemon yoghurt cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Lemon cake

This delicious moist cake is lemony, moreish and incredibly easy to make. Serve with a dusting of icing sugar and clotted cream or fresh berries.

22 people made this

IngredientsServes: 8

  • 2 lemons, zest finely grated
  • 250ml vegetable oil
  • 2 eggs
  • 250g caster sugar
  • 1/2 teaspoon salt
  • 250g Greek style plain yoghurt
  • 3 tablespoons freshly squeezed lemon juice
  • 275g wholemeal self-raising flour

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm cake tin.
  2. Place lemon zest into a bowl. Add the oil, eggs and beat until thick and well blended.
  3. Add the salt, yoghurt and lemon juice. Beat again briefly to mix well. Fold in the flour.
  4. Pour the batter into the prepared tin and bake for 30-40 minutes. When ready, a skewer will come out clean when inserted into the centre. It will be slightly moist.
  5. Leave to cool in the tin for 10 minutes, then carefully turn out onto a cooling rack.
  6. Serve slices dusted with icing sugar and topped with cream.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (13)

Remembered to add the sugar though, as it was missed from recipe!!!-18 Mar 2011

Quite lemony, not bad at all.-18 Mar 2011

by khv

Something else.I have made this before and covered with a lemon syrup to make it more showy for a dinner party dessert-10 Sep 2009(Review from this site AU | NZ)

Recipe Summary

  • 1/2 cup fruity olive oil, plus more for brushing
  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine-grain sea salt
  • 1 cup cane sugar
  • 3 large eggs
  • 1/2 cup low-fat Greek yogurt
  • 2 teaspoons Meyer lemon zest
  • 1 vanilla bean, seeds scraped (save the pod to infuse tea blends)
  • 1/4 cup cane sugar
  • 1/2 Meyer lemon, seeds removed, thinly sliced
  • 1 cup sifted confectioners' sugar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon low-fat Greek yogurt

Make the cake: Preheat oven to 350 degrees. Generously brush an 8-inch Bundt pan with oil and dust with flour, tapping out excess.

In a medium bowl, mix together flours, baking powder, and salt. In a large bowl, whisk together sugar and eggs until combined. Add oil, yogurt, lemon zest, and vanilla seeds. Add dry ingredients into wet ones and mix until just barely incorporated. Pour batter into prepared pan.

Bake until golden brown and a tester inserted in the center comes out clean, about 45 minutes. Let cake cool completely in pan before unmolding.

Make the topping: In a small saucepan, bring cane sugar and 1/2 cup water to a boil. Add lemon slices and gently simmer until rind is transparent, 5 to 7 minutes. Remove from heat, drain, and let cool.

In a small bowl, whisk together confectioners' sugar, oil, yogurt, and 2 teaspoons water until smooth. If too thick, adjust with a little more water.

Spoon topping over cake and top with drained lemon slices.

Lemon Yogurt Cake

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

The Wet Ingredients

After that I proceeded with my so-called wet ingredients. In another bowl I added eggs and granulated sugar. Then I whisked them all together until the mixture is pale in color.

It only took me a few minutes using my hand held mixer. Mixing them until pale which meant more air was incorporated, will make the cake super soft and moist.

Then I added the zest of 2 lemons, for good measure. I used plain yogurt in this cake and I wanted it to have that lemony touch to it. And it did. Along with that I also added the sunflower oil and vanilla extract.

Vanilla extract goes with everything, don't you think? Then I just mixed until everything was well combined. After that I added the yogurt, the key component to this recipe. Again, I simply mixed to combine.

Then came the last part, the previously sifted flour. I added it into the mixture and mixed just until everything was well combined. I try not to over-mix to avoid my cakes, pancakes, waffles etc turning hard and dense. Not nice.

I used a 9 inch (23 cm) square pan for this recipe. I first greased the pan with butter and floured it, to ensure nothing sticks. I poured the cake batter into the pan and with the help of my spatula, I spread the batter evenly.

Then I baked it at 180ºC (350ºF) for 35-40 minutes or until the cake turned golden brown and was fully cooked. After taking it out from the oven I rested it on a rack for 5 minutes before removing it from the pan. Then I leave it to cool completely on a rack before slicing it.

Beautiful, don't you think? This lemon yogurt cake was seriously super soft and moist (yes I know I keep saying it but only because it's true) and it took nothing at all to prepare. The extra special thing about this recipe is using the yogurt container to measure.

Yes, there's always measuring cups and scale but for now and then when things can be simpler and faster, why not?

Do give this simply wonderful cake a try. Happy baking people!

How to Make Lemon Yogurt Cake

This lemon cake is super easy to make. Simply combine all the dry ingredients together in a bowl, then whisk the wet ingredients in a separate bowl. Pour the wet ingredients into the flour mixture and mix well using a mixer.

Butter a loaf pan well or spray it with cooking spray. Bake for close to an hour at 350 F degrees or until you insert a toothpick into the center of the cake and it comes out clean.

While the cake is baking you can make the lemon glaze. Simply add the lemon juice and sugar to a saucepan and cook until the sugar dissolves. I would say this lemon glaze is a must because it truly does make the loaf moist and adds that much extra lemony flavor.

What's the difference between a yogurt cake and pound cake?

To look at it, you might be forgiven for thinking this yogurt cake is a bit like pound cake. It has that similar even color and crumb, and is also often made in a loaf pan.

However one big difference, in case it wasn't obvious by the name, is that yogurt cake includes yogurt. This both gives a lovely moist texture as well as a slight tang to the flavor. The other major difference is yogurt cake uses oil rather than butter.

French Lemon Yogurt Cake Recipe

Lemon Yogurt Cake..One of my all time favourite cake..I have already shared a version of it before. But i could never get off with the combination of yogurt and lemon. So here i am with another recipe of it.

The combination of lemon and yogurt works magic in this cake and creates a lovely soft and light texture in this cake..I really enjoy it so much.

You can easily make this cake as orange yogurt cake, instead of lemon zest add orange zest and in the icing, add orange juice for lemon juice. You can even skip the icing part, but i suggest you to make it since it adds a extra moistness in this cake..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Baking Time : 30 to 40 mins
Serves: 8 to 10
Recipe Source: thecafesucrefarine


All Purpose Flour / Maida – 1 1/2 cup / 180 grams
Baking Powder – 2 tsp
Salt – 1/2 tsp
Plain Yogurt / Curd – 1/2 cup / 120 ml
Sugar – 1 cup / 200 grams
Eggs – 3
Lemon Zest – from one medium size lemon
Oil – 1/2 cup / 120 ml

For Lemon Glaze:
Confectioners Sugar / Icing Sugar – 3/4 cup
Lemon Juice – 3 to 4 tblspn

(My 1 cup measures 240 ml)


Preheat oven to 180 degree C. Grease a 8 inch round pan with oil and sprinkle flour all over it. Coat on all sides and tap off the excess.

Now take flour, baking powder, salt in a bowl and whisk till combined. Set aside.

Take yogurt, sugar, oil, lemon zest and eggs in a bowl and whisk well.

Add in flour in it and fold gently. Dont over mix.

Spoon this into the baking pan and bake for 30 to 40 mins. Insert a toothpick to check whether the cake is done or not.

Now remove it from oven and let it cool in the tin for 10 mins. Now ease the sides and invert it.

When the cake is cooling, make icing by mixing up icing sugar and lemon juice. Pour this over the warm cake and slice and serve.

Ingredients You Need

  1. Cake Flour: Cake flour is lighter than all-purpose flour and, depending on the recipe, produces the best cakes. I tested this recipe with both cake flour and all-purpose flour (varying amounts, too) and 3 cups of cake flour won by a landslide. All-purpose flour was simply too heavy. If needed, use this homemade cake flour substitute.
  2. Baking Powder & Baking Soda: With so many wet ingredients, we need both baking powder and soda to help lift this cake so it’s not overly heavy and flat.
  3. Butter: Butter is the base of this cake. You need 2 sticks of properly softened butter.
  4. Sugar: This is a very large cake, so a lot of sugar is required to sweeten the cake and sufficiently cream the butter.
  5. Eggs: Eggs provide structure, stability, richness, and flavor. I based this recipe off of my cranberry orange bundt cake and reduced the amount of eggs since we are using so much Greek yogurt and lighter cake flour.
  6. Lemon Zest & Juice: Grab a large fresh lemon and use its zest (around 2 teaspoons, give or take) and lemon juice. You may need a 2nd lemon to yield enough juice. Fresh juice is best. Here is a wonderful inexpensive juicer if you don’t have one.
  7. Greek Yogurt: You’ll notice that I use yogurt or sour cream in a lot of my cake recipes. Both bring a slight tang (very mild) and brilliantly creamy moisture. I tested this cake with nonfat and low fat Greek yogurt, regular yogurt, and sour cream– all were excellent. Greek yogurt added a little more tang and structure, though. It was our favorite.
  8. Vanilla Extract & Salt: Both are used for flavor.

Each ingredient is important and has a very specific job.

Step-By-Step Photos

Measure sugar, yogurt, oil, egg, vanilla, lemon zest and lemon juice in a large bowl and whisk together.

Sift in the flour, baking powder, baking soda and salt and stir in gently until everything is incorporated.

Transfer the batter into a baking tin and bake away!

When the cake is cooled, turn it out, dust with icing sugar and serve with a cup of tea or coffee!

Recipe Summary

  • 1 ½ cups all-purpose flour
  • ⅔ cup granulated sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • ⅛ teaspoon salt
  • ½ cup cold butter, cut into pieces
  • ½ cup butter, softened
  • 1 ½ cups granulated sugar, divided
  • 3 large eggs, separated
  • 1 ½ cups all-purpose flour
  • ⅛ teaspoon baking soda
  • ½ cup plain Greek yogurt
  • 1 tablespoon lemon zest
  • ¾ cup Quick and Easy Lemon Curd
  • ¼ cup powdered sugar

Prepare Crumb Topping: Preheat oven to 350°. Combine first 5 ingredients cut cold butter into flour mixture with a pastry blender or fork until crumbly. Cover and chill until ready to use.

Prepare Cake Batter: Beat softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1 1/4 cups granulated sugar, beating 3 minutes or until fluffy. Add egg yolks, 1 at a time, beating just until yellow disappears.

Stir together flour and baking soda add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lemon zest.

Beat egg whites at high speed until foamy gradually add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased and floured 9-inch square (2-inch-deep) pan. Dollop with lemon curd gently swirl with a knife. Sprinkle Crumb Topping over batter.

Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Remove from oven dust with powdered sugar. Serve warm, or cool on a wire rack 1 hour.

Easy Lemon Yogurt Cake (Gluten-Free)

  • Author: felicia | Dish by Dish
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 1 medium loaf 1 x
  • Diet: Gluten Free


This lemon yogurt cake is a pound cake with a moist crumb, and is so fragrant with citrus lemon zest. It’s so delicious and easy to bake, you’ll be making it over and over! Perfect for breakfast, a light dessert or an anytime snack! This is gluten-free and can be easily made dairy-free too.


  • 1 1/2 cups gluten-free all-purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 cup sugar
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 1/2 cup Greek yogurt
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup melted butter


  1. Preheat and Line: Pre-heat oven to 350F (175C). Grease and line a 9࡫ inch loaf pan with parchment paper
  2. Rub: In a large bowl, combine sugar and lemon zest together, then use your fingers to rub the sugar and zest until sugar is moist and fragrant
  3. Whisk Eggs: Add eggs in and whisk until pale and frothy
  4. Mix: Add yogurt and vanilla vanilla extract and mix well
  5. Add Dry Ingredients: Sift in gluten-free all-purpose flour, baking powder and salt and then whisk well until combined
  6. Fold: Use a spatula to fold in the melted butter into the batter until batter is glossy
  7. Bake: Pour batter into prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted in the middle comes out clean
  8. Cool and Slice: Allow cake to cool before removing from pan and slicing


Gluten-Free All-Purpose Flour: I prefer using a gluten-free all-purpose flour that is made up of lighter flours and starches (such as rice flour and corn starch/tapioca starch) as it will result in a lighter texture. I do NOT recommend using blends that use heavier flours such as garbanzo bean flours as this will result in a denser and thicker texture.

Sugar: If you are diabetic or insulin-resistant, I highly recommend using Lakanto Monkfruit Sweetener (which is a 1:1 sugar replacement and has zero glycemic index).

Lemon Zest: If you don’t have fresh lemons on hand, feel free to use fresh orange zest or grapefruit zest instead.

Yogurt: If you are lactose-intolerant, you can swap out the Greek yogurt for coconut yogurt or other non-dairy yogurt. Just make sure not to include the whey to prevent the batter from being to wet.

Butter: If you are lactose-intolerant, feel free to substitute the butter for equal quantities of refined coconut oil.

Storing and Freezing: If not eating the cake immediately, store it in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the lemon pound cake in plastic wrap and freeze for up to 3 months. Before eating, let frozen cake thaw overnight in the refrigerator and then bring to room temperature.

Watch the video: Κέικ λεμονιού Επ. 07. Kitchen Lab TV. Άκης Πετρετζίκης (August 2022).