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.
Ingredients
- 1½ cup All Purpose Flour (maida) (180 grams)
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Plain Yogurt (120 ml)
- 1 cup Sugar (200 grams)
- 3 large Eggs
- 1 teaspoon Lemon Zest
- ½ cup Oil (120 ml)
For Lemon Glaze
- 1 cup Confectioners Sugar
- 4 tablespoon 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
Nutrition Facts
French Lemon Yogurt Cake Recipe | Lemon Yogurt Cake Recipe
Serving Size
1 servings
Amount per Serving
Calories
403
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
10
g
Cholesterol
72
mg
24
%
Sodium
286
mg
12
%
Potassium
84
mg
2
%
Carbohydrates
60
g
20
%
Fiber
1
g
4
%
Sugar
41
g
46
%
Protein
5
g
10
%
Vitamin A
117
IU
2
%
Vitamin C
3
mg
4
%
Calcium
93
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.