Yogurt and lemon cake, a simple and wholesome dessert, very quick to make, perfect for breakfast and snack time. This time I made it in a daisy-shaped mold, but if you don’t have one, a regular bundt or cake pan will do just fine… the preparation is very easy, just mix everything with a hand mixer and then bake. In a few minutes, you’ll have a soft, fragrant, and delicious cake, suitable for any occasion!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 241.29 (Kcal)
- Carbohydrates 34.48 (g) of which sugars 17.44 (g)
- Proteins 4.30 (g)
- Fat 10.63 (g) of which saturated 1.77 (g)of which unsaturated 8.39 (g)
- Fibers 0.54 (g)
- Sodium 20.63 (mg)
Indicative values for a portion of 70 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
- 1 3/4 cups all-purpose flour
- 2 eggs
- 2/3 cup sugar
- 1/3 cup plain yogurt (or lemon yogurt)
- 1/3 cup vegetable oil
- lemon zest
- 3 1/2 tbsp lemon juice
- 1 packet baking powder
- powdered sugar
Tools
- Bundt Pan daisy-shaped 8-inch
- Hand Mixer
- Bowl
- Grater
- Citrus Juicer
Preparation
Grate the zest of one lemon (organic or untreated) and squeeze about half of it to get the required 3 1/2 tbsp of juice.
Using the hand mixer, beat the eggs with the sugar until you get a light and fluffy mixture.
Add the yogurt (at room temperature) and the vegetable oil, continuing to mix with the beaters.
Then add the lemon zest and juice, the sifted flour, and the baking powder. Incorporate the dry ingredients gradually to achieve a smooth, lump-free batter.
Grease the mold with a spray release (or butter and flour) and pour the batter into it (1).
Put the cake in a static oven at 356°F and bake for about 35 minutes, always checking with a toothpick before turning off.
At the end, take it out of the oven, let it cool for a few minutes, then turn it over (2).
The yogurt and lemon cake is ready, once completely cool, sprinkle it with powdered sugar and decorate as you like with lemon slices or candied zest.
Tips and Notes
If you don’t have a bundt pan, you can use a regular cake pan about 9 inches in diameter.
You can use plain, lemon, or vanilla yogurt. Remember to take it out of the fridge half an hour beforehand, so it’s not too cold.
FAQ
How long does the yogurt and lemon cake last?
The cake stays soft for 2-3 days in a covered container.
Can I fill the cake?
Sure, you can fill it with lemon cream, pastry cream, or your favorite jam. In this case, I recommend baking it in a regular cake pan so it’s easier to slice.
