Lemon yogurt cake 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.
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
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.
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.
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. 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.
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.
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.
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French Lemon Yogurt Cake Recipe
Ingredients
- 1½ cup All Purpose Flour (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. 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.
Lemon Yogurt Cake with Pictures
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Bernice Joy
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....
Vrittikha
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
Anonymous
Wow! Would it be possible to make it in the pressure cooker? What changes , if any, are to be made?
meena mk
Can I use whole wheat flour instead of maida?
Anonymous
I would really love to try this, but do not have an oven.. Would it be possible to make in a pressure cooker?
Anonymous
Can we use melted butter instead of oil
Aarthi
@Vrittikhasame temp
Aarthi
@Anonymousyes u can bake it in pressure cooker. timing may vary
Aarthi
@meena mkif u use wheat flour the cake may be little dense, but still it will taste good
Aarthi
@Anonymousyes u can use melted butter.
Sat Priya
Hey.. Thanks for the recipe. Looks yum. Please help me to find a alternate for eggs in this recipe
Sindhu Reji
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..
vinal shah
replacement of egg?
Teresa Hau
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.
Arianna
Perfect !!
Jacqueline Ford
How much confection sugar for icing and how much lemon juice too
Beth G.
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.