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.
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Servings: 8 servings
Calories: 403kcal
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
Serving: 1servings | Calories: 403kcal | Carbohydrates: 60g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 286mg | Potassium: 84mg | Fiber: 1g | Sugar: 41g | Vitamin A: 117IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg
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