The Lemon Yogurt Cake is a super versatile and light dessert. Initially, the recipe I read resulted in a 10-inch bundt cake, but over the years I’ve turned it into a cake using a silicone mold and eventually adapted it for the more classic 9.5-inch round mold. We can therefore say that since 2014 this Lemon Yogurt Cake has finally found the right size, don’t you think?
Maybe because the winter was long, often in orange or red zones, I was tired of the usual photo sets. So on Sunday morning, I had a sudden desire for spring. I took the flowers that Gaia gave me, the tablecloth that Veronica gave me (what lovely friends I have) and I created this set that you see in the photos. As I was saying, this Lemon Yogurt Cake deserved a worthy photo to show how delightful it is to enjoy at breakfast or as a snack.
What’s even more fun is that to make this dessert you almost don’t need a scale, in fact, the unit of measurement for the necessary doses to make this lemon dessert is that of the yogurt jar itself.
Obviously, if you don’t want to put the lemon slices as decoration and therefore eliminate the caramelization timing, you can do so without any problem. Annamaria, who has been reading my blog for years, tried this recipe and did not put the slices on top, the result is the same, a tall and fluffy dessert.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 314.70 (Kcal)
- Carbohydrates 52.00 (g) of which sugars 34.18 (g)
- Proteins 4.95 (g)
- Fat 11.19 (g) of which saturated 2.45 (g)of which unsaturated 8.34 (g)
- Fibers 0.63 (g)
- Sodium 78.58 (mg)
Indicative values for a portion of 50 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 a Lemon Yogurt Cake:
- 1 jar lemon yogurt
- 2 jars sugar
- 3 jars all-purpose flour
- 1/2 jar milk
- 1/2 jar vegetable oil
- 1 pinch salt
- 1 packet baking powder
- 3 eggs
- 1/2 jar potato starch
- 2 lemons (optional if you don't want to add slices as decoration)
- 20 cane sugar (if preparing slices as decoration)
- 50 g sugar (if preparing slices as decoration)
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Spatula
- 1 Mold
- 1 Oven
- 1 Knife
Preparation of the Lemon Yogurt Cake:
The first thing to do to prepare the Lemon Yogurt Cake is to preheat the oven to 350°F with fan mode. Or 320°F with static mode.
Break the eggs into two bowls, separating the whites from the yolks. Then, in one bowl, whip the egg whites to stiff peaks with a pinch of salt.
In the other bowl, beat the yolks with the sugar until you’ve obtained a smooth mixture.
Now add the jar of lemon yogurt, half a jar of oil, half a jar of milk, the sifted flour, and potato starch. Work everything with the electric whisks until you reach a foamy and lump-free mixture.
Lastly, add the baking powder and pour in the egg whites, being careful not to deflate them. Use a spatula or a wooden spoon, fold the ingredients gently from the bottom to the top.
At this point, butter the 9.5-inch round mold and dust it with flour. Pour the mixture, tap it a bit on a surface to remove any air bubbles inside.
Bake for about 30 – 35 minutes if you’re using the fan mode. Then the last 5 minutes switch to static mode. If you chose static mode, bake for about 30 minutes. Always do the toothpick test. Serve it dusted with powdered sugar.
Enjoy!!!
Lemon for Decoration:
If you want to add the lemon slices as I did, you can cut the lemons into slices that aren’t too thick, trying to remove the thick peel if necessary. Heat a non-stick pan, place the slices, and sprinkle them with plenty of granulated sugar. Continue caramelizing the lemon slices until they become soft. The lemon slices should be placed on the surface of our cake just before baking, always with a sprinkle of granulated or cane sugar.
Storage:
The Lemon Cake can be stored in a cake container for up to 4 or 5 days from its preparation. It remains soft and delicate, with the lemon scents still noticeable, slice after slice.
Other Recipes with Yogurt:
If you liked this recipe with yogurt, why not try this one also featuring a 125g yogurt jar as the main ingredient? You can find the Peach Yogurt Plumcake recipe by clicking the following link: Peach Yogurt Plumcake
