Super soft lemon cake my simple and perfect recipe. How much I love Lemon Desserts. So fragrant and delicious that they always win everyone over. A delightful lemon scent quickly filled my entire house as soon as I took my Lemon Cake out of the oven. A very soft, fluffy and fragrant cake perfect for breakfast, snack or any time of the day; try it with lemon tea and it will be love at first bite! I also recommend not missing my recipe for Lemon Cream Tart. For the lemon, I recommend choosing one that is untreated so you can safely use the grated zest in the cake batter. I added one jar of plain yogurt to the batter for extra softness. Let’s hurry into the kitchen and make a delicious Lemon and Yogurt Cake together
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: For a 20 cm diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 160.00 (Kcal)
- Carbohydrates 26.07 (g) of which sugars 12.25 (g)
- Proteins 4.00 (g)
- Fat 5.10 (g) of which saturated 1.05 (g)of which unsaturated 3.79 (g)
- Fibers 0.48 (g)
- Sodium 22.27 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Lemon Cake
- 2 eggs
- 1/2 cup cups sugar
- 1 1/3 cups cups all-purpose flour
- 1 lemon (untreated)
- 1/2 cup cups plain natural yogurt
- 3 1/2 tbsp tbsps vegetable oil
- 1/2 packet baking powder (8 grams)
- to taste powdered sugar (for decoration)
How to prepare the Lemon Cake
To prepare this cake, you need an untreated lemon to also use the zest. Wash the lemon well. Beat the two whole eggs with the sugar in a bowl using an electric mixer for about 6-7 minutes until you have a light and frothy mixture.
Add the grated lemon zest, lemon juice, and plain yogurt. Mix well.
Continue by adding the sifted flour and baking powder. Mix well to avoid lumps.
Oil or line with parchment paper a 20 cm diameter round pan, preferably with a removable base. Pour the batter in, leveling with a spatula. Bake the Super Soft Lemon and Yogurt Cake in a preheated static oven at 350°F for about 35-40 minutes.
Always perform the “toothpick test” to check the internal cooking of the cake. Let the Soft Lemon Cake cool before transferring it to a serving plate and decorate at will with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
THE QUANTITIES FOR A 24-26 CM DIAMETER PAN:
3 eggs, 3/4 cup sugar, 5 tbsps vegetable oil, 2 lemons, 3/4 cup yogurt, 1 3/4 cup flour, one packet of baking powder
Loredana’s Tips
The Lemon Cake stays soft and moist in a container for 2-3 days
If you prefer, you can substitute vegetable oil with 50 grams of melted butter and plain yogurt with lemon yogurt or 100 ml of milk or plant-based drink
Don’t miss my recipe for Lemon Cookies with Cornmeal, soft and delicious
