French Lemon Yogurt Cake
A delightful and refreshing cake that combines creamy yogurt with bright lemon zest, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup plain yogurt Can use Greek yogurt for a thicker texture.
- 1 cup granulated sugar Consider infusing with lemon zest for added flavor.
- 3 large eggs Use room temperature for best results.
- 1/2 cup vegetable oil Can substitute with melted butter for richer flavor.
- 2 lemon Zest of 2 lemons Zest before juicing for maximum flavor.
- 1/4 cup fresh lemon juice Use freshly squeezed for best taste.
Dry Ingredients
- 1 1/2 cups all-purpose flour Spoon flour into measuring cup for accuracy.
- 2 teaspoons baking powder Ensure it's fresh for the best rise.
- 1/2 teaspoon salt Balances sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the yogurt and granulated sugar. Whisk until well blended.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Pour in the vegetable oil, lemon zest, and lemon juice. Stir until everything is well combined.
Mixing Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently to combine. Be careful not to overmix.
Baking
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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Notes
This cake can be served with powdered sugar, lemon glaze, or fresh fruits. It stays moist for days and is perfect for various occasions.