This delightful Lemon Yogurt Cake is a beloved recipe handed down from Grandma. It’s moist, fragrant, and full of zesty lemon flavor. Perfect for any occasion, this cake is easy to make and even easier to enjoy. The yogurt adds a wonderful tang and keeps the cake incredibly moist, while the lemon zest provides a refreshing citrus twist.
Preparation Time
- Preparation Time: 20 minutes
- Baking Time: Varies by oven (approximately 40-50 minutes)
- Total Time: About 1 hour 10 minutes (including resting time)
Ingredients
- 3 large or 4 medium eggs
- 1 lemon yogurt (use the yogurt container as a measure)
- 2 measures of sugar (using the yogurt container)
- 3 measures of flour (using the yogurt container)
- 1 measure of sunflower oil or olive oil (using the yogurt container)
- 1 sachet of baking powder (16 grams)
- Lemon zest (avoid the white part to prevent bitterness)
- Butter and flour (for greasing the mold)
- Icing sugar (optional, for decoration)
Directions
- Preheat the Oven: Preheat your oven to 150°C (302°F).
- Prepare the Wet Ingredients: In a large mixing bowl, beat the eggs until frothy. Add the sugar, yogurt, sunflower oil, and lemon zest. Mix well until all ingredients are fully combined.
- Combine Dry Ingredients: In a separate bowl, mix the flour with the baking powder. Gradually add the dry ingredients to the wet mixture, stirring continuously until the batter is smooth and well combined.
- Grease the Mold: Grease a cake mold with butter, then sprinkle with flour, shaking off any excess.
- Rest the Batter: Pour the batter into the prepared mold. For best results, let the batter rest for 15 minutes before baking.
- Bake the Cake: Place the mold in the preheated oven. Bake until a toothpick inserted into the center comes out clean. The baking time may vary, so start checking around 40 minutes.
- Cool and Unmold: Once baked, remove the cake from the oven and let it cool slightly in the mold. Use a knife to gently loosen the edges, then carefully unmold the cake.
- Decorate: If desired, dust the top of the cake with icing sugar for a lovely finishing touch.
Serving Suggestions
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a hot cup of tea or coffee for a delightful afternoon treat.
Cooking Tips
- Ensure you use room temperature ingredients for a smoother batter.
- If using olive oil, opt for a light-flavored one to avoid overpowering the lemon taste.
- To enhance the lemon flavor, you can add a teaspoon of lemon juice to the batter.
Nutritional Benefits
- Yogurt provides calcium and probiotics.
- Eggs are a good source of protein and essential vitamins.
Dietary Information
- This cake contains gluten, dairy, and eggs; not suitable for those with allergies to these ingredients.
- Can be made with gluten-free flour blends for a gluten-free version.
Storage Tips
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe
- This cake is incredibly moist and full of refreshing lemon flavor.
- It’s simple to make with ingredients you likely already have in your kitchen.
- The recipe is versatile; you can add your own twist with different yogurt flavors or additional zest.
Conclusion
Grandma’s Homemade Lemon Yogurt Cake is a timeless classic that brings a touch of nostalgia and a burst of lemony goodness to any occasion. Easy to prepare and even easier to enjoy, this cake is sure to become a favorite in your home. Enjoy baking and sharing this delightful treat! Bon Appetit!
