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Lawrence D. Smith

Easy Lemon Yogurt Cake

This easy lemon yogurt cake features a soft, moist crumb, fresh citrus flavor, and a sweet lemon-yogurt glaze. Prepared in one bowl with simple pantry ingredients, it is a delicious choice for afternoon tea, coffee breaks, or everyday desserts.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Cake, Dessert
Cuisine: Western
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • - ⅔ cup vegetable oil or canola oil
  • - 2 large eggs approximately 50–55 g / 2 oz each, in the shell
  • - 1½ tablespoons lemon zest from 1 large or 2 medium lemons
  • - ¼ cup fresh lemon juice
  • - 1 cup plain yogurt
  • - 1¼ cups caster sugar superfine sugar; granulated sugar is also suitable
Dry Ingredients
  • - 2 cups plain flour all-purpose flour
  • - 4 teaspoons baking powder
  • - A pinch of salt
Lemon Yogurt Glaze
  • - 1¾ cups icing sugar powdered sugar
  • - 1 tablespoon lemon juice
  • - 1½ tablespoons plain yogurt plus additional yogurt as needed to adjust the consistency

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Fine grater or zester
  • Lemon juicer
  • 20 cm (8-inch) cake pan with removable metal ring
  • Spatula
  • Wire cooling rack
  • Baking paper or a tray for catching glaze drips

Method
 

  1. Prepare the Oven and Cake Pan: Preheat the oven to 180°C (350°F) for a conventional oven or 160°C (320°F) for a fan-forced or convection oven. Grease a 20 cm (8-inch) cake pan with butter.
  2. Combine the Wet Ingredients: Add the vegetable or canola oil, eggs, lemon zest, fresh lemon juice, plain yogurt, and caster sugar to a large mixing bowl. Whisk until the ingredients are thoroughly combined.
  3. Incorporate the Dry Ingredients: Sprinkle the plain flour, baking powder, and salt over the wet mixture. Whisk until the batter is smooth, allowing a few small lumps to remain if necessary.
  4. Fill the Cake Pan: Pour the batter into the prepared pan. The mixture should be fairly thick but still easy to pour.
  5. Bake the Cake: Place the pan in the preheated oven and bake for approximately 50 minutes, or until a skewer inserted into the center comes out clean.
  6. Cool the Cake: Remove the cake from the oven and take off the pan’s metal ring. Transfer the cake to a wire rack and allow it to cool before applying the glaze.
  7. Prepare the Lemon Yogurt Glaze: Place the icing sugar, lemon juice, and yogurt in a bowl. Whisk until the mixture is smooth. Check the consistency by letting a little glaze run down the side of the bowl.
    If it is too thick, add more yogurt, 1 teaspoon at a time, until it flows slowly while remaining thick enough to provide an opaque coating.
  8. Prepare the Glazing Surface: Place the wire rack over a baking tray or a sheet of baking paper to catch any excess glaze.
  9. Glaze the Cake: Pour the glaze into the center of the cooled cake. Gently guide it toward the edges so that it spreads across the top and drips down the sides.
  10. Allow the Glaze to Set: Leave the glazed cake undisturbed for 1 hour to allow the topping to set before transferring it to a serving plate.
  11. Add Optional Lemon Decoration: For the lemon-slice decoration, cut two thin lemon slices and make a slit from the edge toward the center of each slice.
    Twist the first slice into shape, place it on the cake, then twist the second slice in the opposite direction and position it overlapping the first.

Notes

  • Yogurt Selection: Use plain, thick yogurt for the best consistency. Full-fat yogurt is preferred, but low-fat yogurt also works. Avoid fat-free yogurt because it tends to be too thin for this batter. Light or full-fat sour cream can be used as an alternative.
  • Lemon Zest: Zest the lemons before juicing them. Use only the yellow outer peel to capture the fragrant citrus oils without adding too much bitterness.
  • Sugar Options: Caster sugar is ideal, but regular granulated sugar can also be used.
  • Glaze Consistency: The lemon yogurt glaze should be thick and opaque but still drip slowly from the spoon. Add extra yogurt a teaspoon at a time if it needs thinning.
  • Optional Frosting: For a cream cheese topping, mix 200 g (6 oz) spreadable cream cheese with 2 cups icing sugar and 2 tablespoons lemon juice. Stir thoroughly with a wooden spoon, then spread over the cooled cake.
  • Optional Decoration: Decorate the glazed cake with two thin, twisted lemon slices for an attractive citrus finish.
  • Storage: Keep the cake in an airtight container for up to 5 days. In very hot weather, refrigerate it after 24 hours to help prevent mold.
  • Measurement Differences: Cup and tablespoon sizes vary between countries. This recipe is forgiving of small measurement differences, but Japanese bakers should use the provided weights rather than Japanese cup measures.