Description
Experience the bright and tender crumb of a traditional Mediterranean Lemon Yogurt Cake. This recipe combines tangy full-fat yogurt and fresh citrus zest for a moist, aromatic sponge finished with a glossy lemon glaze.
Ingredients
- All-Purpose Flour
- Full-Fat Plain Yogurt
- Granulated Sugar
- Fresh Lemons (for zest and juice)
- Sunflower Oil
- Large Egg
- Milk
- Baking Powder
- Baking Soda
- Salt
- Pure Vanilla Extract
- Powdered Sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the base with parchment paper.
- In a large mixing bowl, rub the fresh lemon zest into the granulated sugar with your fingertips until the mixture is fragrant and pale yellow.
- Whisk the flour, baking powder, baking soda, and salt into the lemon sugar until thoroughly combined.
- In a separate medium bowl, whisk together the sunflower oil, egg, yogurt, milk, lemon juice, and vanilla extract until completely smooth.
- Gently fold the wet ingredients into the dry mixture using a spatula, stopping as soon as no flour streaks remain.
- Pour the batter into the prepared pan and bake for 25-30 minutes until the top is golden and a skewer comes out clean.
- Allow the cake to rest in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
- Whisk together powdered sugar, yogurt, and lemon juice to create a thick glaze, then pour it over the cooled cake and garnish with extra zest.
Notes
To ensure a perfectly smooth emulsion, allow your egg and yogurt to reach room temperature before mixing. If you find your glaze is too thin to hold its shape, simply whisk in additional powdered sugar a tablespoon at a time until it reaches a heavy cream consistency.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean