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    Home

    Lemon Yogurt Cake Recipe

    January 22, 2023 By Aarthi 20 Comments

    Jump to Recipe Print Recipe

    Lemon yogurt cake recipe with step by step pictures. The cake has tender crumbs and intense lemon flavour to it from the addition of lemon zest and juice. Not a fan of lemon in cakes, Check my french yogurt cake.

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    TABLE OF CONTENTS
    1. About Lemon Yogurt Cake Recipe
    2. Lemon Yogurt Cake Ingredients
    3. French Lemon Yogurt Cake Recipe | Lemon Yogurt Cake Recipe
    4. Lemon Yogurt Cake Recipe with Step by Step Pictures
    5. Tips & Tricks

    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 enough with the combination of yogurt and lemon. So here i am with another recipe of it.  

    About Lemon Yogurt Cake Recipe

    Lemon yogurt cake is a very popular french inspired cake. This is not the cake loaded with frosting and all. A plain basic cake with the perfect crumbs and mild lemon taste.

    Yogurt is a wonderful addition to the cake to create moist crumbs in cakes. The lemon added in the cake not only provides a wonderful lemon taste and flavour to the cake but keeps the cake moist for longer. 

    Lemon also adds a tang to the cake which balance the whole taste of the cake.

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    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. 

    Lemon Yogurt Cake Ingredients

    All Purpose Flour - flour or maida is used in this cake. Wheat flour can make the cake dense so it is best to use plain flour. You can also try half plain flour and half wheat flour.

    Baking Powder - baking powder is the raising ingredient in this cake. Baking soda is completely different than baking powder so it cannot be substituted.

    Salt - salt balance the over all taste.

    Plain Yogurt - yogurt adds a nice tang in the cake. Also it makes the cake so moist and tender. Check my homemade yogurt

    Sugar - it is totally for the sweetness. I think 1 cup is perfect in this recipe.

    Eggs - eggs are another important ingredient and it cannot be substituted. It may affect the overall texture of the cake.

    Lemon Zest - provides a mild lemony aroma to the cake. Lemon skin has much more flavour of lemon than the juice. So it is important for the cake and it compliments the lemon juice added in the icing / glaze.

    Oil - I used vegetable oil in this cake. You can use melted butter but I prefer flavourless oil like vegetable oil, refined oil or canola oil. Olive oil may be a little stronger in the cake but if you prefer that you can use it.

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    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 an extra moistness in this cake.

    How to Make Lemon Yogurt Cake

    Preheat oven to 180 degree C (356 degree F). 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. 
    • Cool it down. 
    • 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.
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    Lemon Glaze for the cakes

    Make icing by mixing up icing sugar and lemon juice. Pour this over the warm cake and slice and serve.

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

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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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    French Lemon Yogurt Cake Recipe | Lemon Yogurt Cake Recipe

    Lemon yogurt cake which is tender, soft and has a mild lemon aroma and taste to it and the whole cake is drenched in lemon syrup.
    4.17 from 59 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dessert
    Cuisine French
    Servings 8 servings
    Calories 403 kcal

    Ingredients
      

    • 1½ cup All Purpose Flour (maida) (180 grams)
    • 2 tsp Baking Powder
    • ½ tsp Salt
    • ½ cup Plain Yogurt (120 ml)
    • 1 cup Sugar (200 grams)
    • 3 large Eggs
    • 1 tsp Lemon Zest
    • ½ cup Oil (120 ml)

    For Lemon Glaze

    • 1 cup Confectioners Sugar
    • 4 tbsp Lemon Juice

    Instructions
     

    • Preheat oven to 180 degree C (356 degree F). 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.
    • Cool it down.
    • 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.

    Notes

    • Don't over mix the batter. Else cake will turn dense.
    • You can bake the cake in a loaf pan too.
    • The glaze is optional but it really adds intense lemon flavour and keeps the cake moist.
    • Yogurt can be substituted with sour cream too.
    Nutrition Facts
    French Lemon Yogurt Cake Recipe | Lemon Yogurt Cake Recipe
    Amount Per Serving (1 servings)
    Calories 403 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 2g13%
    Trans Fat 1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 10g
    Cholesterol 72mg24%
    Sodium 286mg12%
    Potassium 84mg2%
    Carbohydrates 60g20%
    Fiber 1g4%
    Sugar 41g46%
    Protein 5g10%
    Vitamin A 117IU2%
    Vitamin C 3mg4%
    Calcium 93mg9%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Lemon Yogurt Cake Recipe with Step by Step Pictures

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    Take all your ingredients
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    take flour in a bowl
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    add salt
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    baking powder
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    mix it well and set aside
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    prepare a baking pan, by greasing it with oil and dusting with flour..set aside
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    take yogurt in a bowl
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    add sugar
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    grate some lemon zest
     
     
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    whisk well
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    add eggs
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    whisk to mix
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    add oil
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    mix well
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    add the dry ingredients
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    fold gently
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    scrape down the sides 
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    spoon the batter into the pan
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    tap off few times to remove the air bubbles..Now bake them
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    now it is done
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    cool down the cake..
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    now make icing..take icing sugar in a bowl
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    add lemon juice
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    now it is a bit thick
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    add some more juice
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    mix so it reaches the perfect consistency
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    done
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    spoon the icing all over the cake
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    now it is done
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    Slice and serve

    Tips & Tricks

    • Don't over mix the batter. Else cake will turn dense.
    • You can bake the cake in a loaf pan too.
    • The glaze is optional but it really adds intense lemon flavour and keeps the cake moist.
    • Yogurt can be substituted with sour cream too.
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Bernice Joy

      at

      I didn't try out this cake still but I have seen it over and over again in TLC ... Nice that you taken in efforts and the outcome is pretty much the same.. And good pic's posted.. Very helpful... I always refer your method of cooking before I try out a new dish....

      Reply
      • Diane Lazos

        at

        Do you use Greek yogurt or regular plain? Full fat?

        Reply
        • Aarthi

          at

          Regular Plain Yogurt.

          Reply
    2. Vrittikha

      at

      Hi Arthi ,,awesome recipe.,,I just want to know at what temperature I should bake the cake in conventional oven..be it any Cake..,,thank u so much.,I baked orange zest Cake with ur recipe,,turned out really good,,still not sure abt the temp.,
      Merci

      Reply
    3. Anonymous

      at

      Wow! Would it be possible to make it in the pressure cooker? What changes , if any, are to be made?

      Reply
    4. meena mk

      at

      Can I use whole wheat flour instead of maida?

      Reply
    5. Anonymous

      at

      I would really love to try this, but do not have an oven.. Would it be possible to make in a pressure cooker?

      Reply
    6. Anonymous

      at

      Can we use melted butter instead of oil

      Reply
    7. Aarthi

      at

      @Vrittikhasame temp

      Reply
    8. Aarthi

      at

      @Anonymousyes u can bake it in pressure cooker. timing may vary

      Reply
      • Naomi

        at

        I will like to make the lemon yogurt cake thank you

        Reply
    9. Aarthi

      at

      @meena mkif u use wheat flour the cake may be little dense, but still it will taste good

      Reply
    10. Aarthi

      at

      @Anonymousyes u can use melted butter.

      Reply
    11. Sat Priya

      at

      Hey.. Thanks for the recipe. Looks yum. Please help me to find a alternate for eggs in this recipe

      Reply
    12. Sindhu Reji

      at

      Hi Aarthi, Can i reduce th number of eggs to 2 instead of three? Will it affect the texture of the cake? Waiting for ur reply..

      Reply
    13. vinal shah

      at

      replacement of egg?

      Reply
    14. Teresa Hau

      at

      I need to know the exact amount of the flour, Im not sure it’s 1 cup, or 1/2 cup or even 1 1/2. It’s said 180 grams, it’s very confusing, please & thank you.

      Reply
    15. Arianna

      at

      Perfect !!

      Reply
    16. Jacqueline Ford

      at

      How much confection sugar for icing and how much lemon juice too

      Reply
    17. Beth G.

      at

      5 stars
      Aarthi, I made your French lemon yogurt cake yesterday and it was fabulous! I doubled the recipe so I get a chance to have a piece before my husband eats it all! Looking forward to trying some of your savory recipes. Thank you for sharing.

      Reply

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