- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 745 kcal
Quick summary
“The lemon yogurt cake combines the moist fluffiness of the milky batter with the striking citrus freshness of fresh lemon zest and juice. It is an aromatic and balanced homemade dessert, ideal for coffee afternoons and family gatherings.”
What you need to know
- The lemon zest releases essential oils that fragrance the entire crumb of the cake during baking.
- Lemon juice reacts with the yogurt base and the baking powder, ensuring light aeration and spongy texture.
- Baking at 180°C for 35 minutes cooks the batter evenly without drying out the moist interior of the bundt pan.
Ingredients
Main
- 1 cup of plain yogurt
- 1 cup sugar
- 1/2 cup oil
- 3 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
Principal
- In a bowl, mix the yogurt, sugar, and oil until you get a homogeneous cream.
- Add the eggs and continue mixing well.
- Sift the wheat flour and baking powder over the mixture and incorporate with a spatula.
- Add the lemon zest and juice, stirring delicately until homogeneous.
- Pour the batter into the greased and floured pan.
- Bake for about 35 minutes or until a toothpick comes out clean when inserted in the center.
- Remove from the oven and let cool before unmolding.
Chef's tips
- Grate only the green part of the lemon peel, avoiding the internal white film so as not to give bitterness to the dough.
- Incorporate the lemon juice only at the end of the preparation so as not to prematurely disrupt the action of the chemical leavening agent.
- Let the cake warm for 15 minutes on the counter before unmolding to prevent the soft dough from cracking when flipping.
Variations
- Prepare a cold syrup with half a cup of powdered sugar and two tablespoons of lemon juice to cover the unmolded cake.
- Add a tablespoon of poppy seeds to the batter to create a classic lemon poppy seed cake.
- Sprinkle extra Sicilian lemon zest over the glaze topping for a refined aesthetic presentation.
Substitutions
- Tahiti lime can be replaced with Sicilian lemon, key lime, or two juicy oranges with their fragrant zest.
- Plain yogurt can be substituted with fat-free Greek yogurt or fresh labneh maintaining the 1 cup proportion.
- The vegetable oil can be replaced with warm melted unsalted butter or mild canola oil.
How to store
Keep the cake in a covered cake stand at room temperature for up to 4 days. The dough with yogurt and lemon retains its softness and citrus scent without drying out quickly if protected from air and direct sun.
Can it be frozen?
You can freeze the already baked cake without the glaze frosting in slices wrapped in plastic wrap for up to 3 months. To defrost, leave at room temperature for 1 hour before serving with afternoon coffee.
What to serve with
It is the perfect companion to a cup of iced green tea, Earl Grey bergamot black tea, or pure espresso. It also pairs well with a scoop of vanilla ice cream or homemade red fruit sauce.
Frequently asked questions
Can I put the dough in a rectangular pan with a hole in the middle?
Yes, a 22 to 24 cm tube pan is ideal for baking the lemon yogurt cake with even cooking.
How to make lemon zest not sink into the dough?
The zest is light and distributes naturally into the creamy consistency of the batter without sinking to the bottom of the pan.
Does lemon juice curdle the yogurt in the cake batter?
Does not curdle in a harmful way; acidity helps to soften the flour proteins, generating an even more tender and fluffy crumb.
What is the best lemon to use in this recipe?
Sicilian lemon provides a more floral aroma and mild acidity, while Tahitian lime delivers fresher and more striking citrus notes.
