American cuisine

Medium

Lemon Yogurt Cake

Name: Lemon Yogurt Cake
Prep time: 1 hr 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: American
Ingredients: All-purpose flour/mix; 1½ cup All-purpose flour; 1 tsp. Baking powder; 1/2 tsp. Salt; Dough; 1 (2 sticks) cup Butter softened at room temperature; 1¼ cup Sugar; 2 tsp. Pure vanilla extract; 4 ea. Eggs; 1/4 cup Lemon juice; 2 tbsp. Lemon zest; 1/2 cup Greek yogurt; Cake syrup; 1/2 cup Lemon juice; 1/2 cup White sugar; ㅤ Glaze; 1/4 cup Lemon juice; 3/4 cup Powdered sugar; Garnish; 2 tbsp. Lemon zest; ㅤ ㅤ Edible flowers; ㅤ ㅤ Fresh fruits

Chef Terri Wahl

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Yogurt cake is very delicious on its own in the middle of the afternoon or first thing in the morning with a warm drink. The yogurt really makes it nice and soft with a slight tangy tone coming through. You get supercharged from the lemon zest and the lemon drizzle. It’s an everyday cake that could easily be dressed up for any occasion. Why not give it a try? Soon it will be added to your recipe repertoire.

Recipe

PRE TIME: 1 hr 15 min

COOKING TIME: 30 min

TOTAL TIME: 1 hr 45 min

8 SERVING

Ingredients:

All-purpose flour/mix
1½ cup All-purpose flour
1 tsp. Baking powder
1/2 tsp. Salt
Dough
1 (2 sticks) cup Butter softened at room temperature
1¼ cup Sugar
2 tsp. Pure vanilla extract
4 ea. Eggs
1/4 cup Lemon juice
2 tbsp. Lemon zest
1/2 cup Greek yogurt
Cake syrup
1/2 cup Lemon juice
1/2 cup White sugar
ㅤ Glaze
1/4 cup Lemon juice
3/4 cup Powdered sugar
Garnish
2 tbsp. Lemon zest
ㅤ ㅤ Edible flowers
ㅤ ㅤ Fresh fruits

Directions:

Step 1

Preheat the oven 325°F/165°C.

Step 2

Sift the flour and combine it with the baking powder and salt.

Step 3

In the mixer with the whisk tool. cream the room temperature butter with the sugar until it reaches a pale and fluffy consistency. Add the eggs one at a time mixing slowly, scraping your bowl at times, add the vanilla.

Step 4

Incorporate the dry ingredients gradually whilst mixing on low, always scraping your bowl. Add the lemon juice, zest, and yogurt.

Step 5

line a baking pan with butter and dust it with flour, this prevents the cake from sticking. Scrape the cake mixture into the baking pan and even out. Bake for about 75 min on the middle shelf. Note: to test the cake is ready prick the center with a toothpick the pick is clean the cake is cooked throughout.

Step 6

Syrup: stir together ¼ cup lemon with ¼ cup white sugar allow a few minutes to dissolve.

Step 7

Glaze: slowly stir in powdered sugar to the lemon juice and keep adding until you have the desired consistency for the top of your cake.

Step 8

Whilst the cake is still warm poke some holes with a skewer in the top. Pour the syrup all over it will seep into the cake.

Step 9

Drizzle the glaze and allow it to fall off the sides. decorate your cake with edible flowers and fresh fruits and lemon zest. This cake is a wonderful breakfast or mid-morning feast.