The Greek yogurt and lemon cake is a soft, easy and quick dessert to prepare, perfect for breakfast and as an afternoon treat for the whole family. A butter-free lemon cake, light yet incredibly tender thanks to the Greek yogurt that makes the batter creamy and moist.
If you are looking for a fluffy yogurt cake, fragrant and with a fresh taste, this recipe is for you: a few simple and wholesome ingredients to obtain a tall, fragrant and irresistible cake. The aroma of lemon combined with the delicacy of yogurt creates a perfect combination that captivates from the first bite.
Ideal as a homemade dessert, this cake is also perfect to serve at the end of a meal or to enjoy with a cup of tea. An easy and quick recipe that never disappoints and that you will fall in love with for its simplicity and goodness.
Follow me through the recipe and let’s prepare this soft and fragrant Greek yogurt and lemon cake together.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: Pan 9.5 in
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cup Greek yogurt
- 3 eggs
- 3/4 cup granulated sugar
- 6 2/3 tbsp sunflower oil
- 1 lemon zest (Grated)
- 1 lemon juice (From 1 lemon)
- 2 1/3 cups all-purpose flour
- 1 sachet baking powder
How to prepare the Greek yogurt and lemon cake
In a large bowl, beat the eggs with the sugar using electric beaters until you obtain a light, voluminous and frothy mixture. This step is essential for a fluffy cake.
Slowly pour the sunflower oil in a thin stream while continuing to mix, then add the Greek yogurt. Keep working the batter until it is creamy and well combined.
Add the grated zest and the lemon juice. Mix well to evenly distribute all the lemon aroma.
Sift the flour together with the baking powder and incorporate them little by little into the mixture. Stir until you get a smooth, creamy batter without lumps.
Pour the batter into a greased and floured 9.5-inch pan, level the surface and bake in a preheated conventional oven at 356°F for about 40 minutes.
Always do the toothpick test before removing from the oven.
Let cool and serve.
Once baked, let the cake cool completely, then dust generously with powdered sugar.
Serve it soft, fragrant and ready to enjoy!
… Vane’s tips
You can replace the lemon with orange for a sweeter version
Add chocolate chips for a more indulgent variation
Use plain Greek yogurt for a lighter result
It stays soft for 2-3 days under a cake dome
