Lemon yogurt cake
Votes: 17
Time: 1 hour 20 min.
Complexity: easily
Quantity: 1 cupcake
Complexity: easily
Quantity: 1 cupcake
This lemon yogurt cake has a light citrus flavor and a delicate texture, thanks to the yogurt-based batter. The vegetable oil makes the cake delicious and moist inside. To ensure the cake rises well and looks delicious, mix the batter without a mixer. Mix all the ingredients by hand with a whisk, gently and carefully, without overmixing. Drizzle the warm cake with lemon syrup and lemon glaze. This will not only decorate it but also add a brighter lemon flavor, which is great in small amounts. Wrap any leftover cake and refrigerate it, and the next day you'll be delighted to find it even more delicious and moist!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcake
- 1.5 cups premium flour
- 2 tsp baking powder
- 0.5 tsp coarse salt
- 1 cup plain whole milk yogurt
- 1 and 1/3 cups sugar, divided
- 3 large eggs
- 2 tsp grated lemon zest (2 lemons)
- 0.5 tsp vanilla extract
- 0.5 cups vegetable oil
- 1/3 cup freshly squeezed lemon juice
Glaze
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Grease a 21 x 10 x 6 cm (8.5 x 4 x 2.5 in) loaf pan. Line the bottom with parchment paper. Grease the pan and dust with flour.
- In one bowl, sift the flour, baking powder, and salt. In another bowl, whisk together the yogurt, 1 cup of sugar, eggs, lemon zest, and vanilla. Slowly fold the dry ingredients into the wet ingredients. Using a silicone spatula, fold the vegetable oil into the batter until it's completely incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester inserted into the center comes out clean.
- Meanwhile, in a small saucepan, combine 1/3 cup lemon juice and the remaining 1/3 cup sugar and cook until the sugar dissolves and the syrup is clear.
- When the cake is done, let it cool in the pan for 10 minutes. Carefully place it on a wire rack set over a baking sheet. While the cake is still warm, drizzle it with lemon syrup and let it soak in. Let it cool.
- Prepare the glaze: Mix powdered sugar and lemon juice and drizzle over the cake.
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