Moist Lemon Yogurt Cake
A delightful dessert that balances sweetness and tanginess, this moist lemon yogurt cake is perfect for any occasion.
Ingredients
For the Cake
- 1 cup plain yogurt Use regular or Greek yogurt.
- 1 cup granulated sugar Can substitute with honey or maple syrup for a healthier option.
- 1/2 cup vegetable oil Can use any neutral oil.
- 3 large eggs Bring to room temperature for best results.
- 1/4 cup fresh lemon juice Freshly squeezed is best.
- 2 cups all-purpose flour Can substitute with a gluten-free flour blend.
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the yogurt and sugar. Whisk them together until smooth and creamy.
- Add the vegetable oil and eggs to the yogurt mixture. Beat until well incorporated.
- Stir in the lemon zest and fresh lemon juice.
- In another bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing.
- Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
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Notes
Serve the cake plain or topped with powdered sugar, fresh fruits, whipped cream, or a lemon glaze. For variety, incorporate herbs like thyme or additions like berries.