The lemon and Greek yogurt cake is a simple dessert that immediately wins you over with its softness and the intense citrus aroma. It is a butter-free recipe, light yet indulgent, perfect when you want to prepare an honest cake with few ingredients and in little time.
Thanks to Greek yogurt, the batter turns out soft and moist in just the right way, while lemon juice and zest bring freshness and an irresistible aroma. It is ideal for breakfast or an afternoon snack, perhaps accompanied by a cup of tea or coffee, and you can also fill it with lemon curd or jam.
Here are more simple and tasty ideas:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1.4 oz almond flour (or almonds chopped in a food processor)
- 2 1/2 tbsp cornstarch
- 1 1/4 cups Greek yogurt
- 4 eggs
- 1 1/4 cups granulated sugar
- 5 tbsp vegetable oil
- 1 1/3 tbsp lemon juice
- lemon zest
- 1 sachet baking powder (about 1 tbsp (≈4 tsp))
- powdered sugar (to taste)
Tools
- Springform pan 9.5 in (24 cm)
- Parchment paper
- Mixer
- Bowl
- Grater
- Citrus juicer
Preparation
Grate the zest of one lemon and squeeze the juice, measuring out the required 1 1/3 tbsp (about 20 g).
Using a mixer, beat the eggs with the sugar until pale and fluffy.
Add the lemon juice and zest, the vegetable oil and the Greek yogurt. Mix together with the mixer.
Then add the flour sifted with the baking powder, the cornstarch and the almond flour.
Fold in a little at a time, being careful not to deflate the mixture and to avoid lumps. You should obtain a smooth, fluid batter.
Line the pan with parchment paper (or grease and flour it), pour in the batter and level it out.
Place the cake in a conventional oven at 356°F and bake for 40-45 minutes. Adjust the time according to your oven, and as always use the skewer test to check for doneness.
The lemon and Greek yogurt cake is ready, let it cool completely and dust with powdered sugar as desired.
Tips and notes
Use an organic lemon or one with an edible peel (check the label).
You can use Greek yogurt at 2%, 5% or even 0% fat.
You can also make the cake in a bundt pan or a loaf pan.
FAQ (Questions and Answers)
Can I use regular plain yogurt?
No, the texture would not be the same. But if you only have that type of yogurt you can make the cake with this recipe.
How should I store the lemon and Greek yogurt cake?
The cake stays soft for 2–3 days when kept in a cake dome.
