Glazed Lemon Yogurt Cake
This Lemon Yogurt Cake is the perfect dessert cake for any and all Lemon lovers. A simple lemon glaze makes it absolutely perfect. A soft moist cake will have everyone asking for a second slice.
Italians are big on anything lemon especially desserts. They seem to add it to most cake and cookie recipes. To tell the truth I can’t really blame them because it does give a cake or cookie an extra boost of flavour.
How to make it
In a bowl whisk together the flour, salt, baking powder and baking soda.
In a large bowl beat butter, sugar and zest until creamy.
Add the egg and beat well, then add the flour and beat to combine, add the yogurt and milk and again beat until smooth.
Spoon into prepared cake pan and bake. Let the cake cool or pour the glaze over the cake while warmish.
What does yogurt do in a cake?
When adding yogurt to a cake it adds moisture and fat to the batter which results in a moist cake. This way you will never have a dry cake but a delicious cake!
Can you use regular yogurt instead of Greek yogurt?
Yes you can with a one to one substitution. But since the regular yogurt is not as thick then you can leave out the milk.
How to make homemade cake flour
I like to use cake/pastry flour in my cakes rather than all purpose because it makes cakes softer and more tender. You can make your own, for every cup of all purpose flour remove 2 tablespoons and substitute with 2 tablespoons of cornstarch. Be sure to sift them together to combine them well.
Why are ingredients room temperature?
When at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good.
How to store it
Any leftover frosted cake should be chilled uncovered in the fridge for about 15 minutes so that the frosting firms up, and then the cake should be covered with plastic wrap. Before serving, the cake should come to room temperature, let it sit on the counter for about 30-45 minutes depending on how warm your house is.
How to freeze it
To freeze an unfrosted cake, be sure to let it cool completely, then wrap it in plastic wrap and then again in foil, place it in a freezer safe bag or container. To thaw the cake, remove the bag and foil and let it thaw in the plastic wrap at room temperature. It will keep for up to 3-4 months in the freezer.
To freeze a frosted cake, place the cake on a cookie sheet and freeze until frozen, very firm. Then wrap it in plastic wrap and foil. Place it in a freezer safe bag or container. To thaw, leave the cake at room temperature wrapped in plastic wrap. It will keep for up to two months in the freezer.
More Delicious Cakes
Mascarpone Cake with Raspberry Cream
So if you are a lemon lover or you know someone who is, this Glazed Lemon Yogurt Cake just might be the cake for you. If you try it let me know what you think. Enjoy!
Glazed Lemon Yogurt Cake
Ingredients
FOR THE CAKE
- 1 1/4 cup pastry/cake flour (160 grams)
- 1 pinch salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup +1 tablespoon butter (softened)* (56 grams)
- 1/2 cup + 2 tablespoons granulated sugar (125 grams)
- zest of one lemon
- 1 large egg (room temperature)
- 1/4 cup + 2 tablespoons greek yogurt (plain or lemon if you want a more lemony flavoured cake) (91 grams)
- 2 tablespoons milk (room temperature - I used 2%)
*If using unsalted butter add 1/4 teaspoon salt.
Remove the ingredients from the fridge 30-45 minutes before using for room temperature ingredients.
LEMON FROSTING
- 1 cup powdered/icing sugar (120 grams)
- 1 tablespoon butter (softened)
- 2 tablespoons lemon juice
Instructions
- Pre-heat oven 350F (180C). Lightly grease and flour an 8 inch (20cm) cake pan.
- In a medium bowl whisk together the flour, salt, baking powder and baking soda.
- In a large bowl beat the butter, sugar and zest until creamy about 3 minutes, then add the egg and beat well, add the flour and combine, then add the yogurt and milk and beat until smooth approximately 1 minute. Spread evenly in the prepared pan and bake for approximately 30-35 minutes or until toothpick comes out dry or with a couple of crumbs attached. Let the cake cool to warmish then pour the frosting on the cake. Serve. Enjoy!
LEMON FROSTING
- In a small bowl beat together the powdered sugar, butter and lemon juice until smooth.
Notes
Nutrition
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Mine was only have the thickness of your pic. Going to double the recipe in my 8” pan. Darn
This was REALLY good!
Hi Starla, thanks so much, so glad you enjoyed it. Take care!
My husband and I enjoyed very much your lemon cake recipe! I used 5% Greek plain yogurt and 2% milk. The lemon juice really added a lot of lemon flavor to the icing (I let cake cool first before frosting).
BTW, do you personally ever use a Convection Oven Bake for your cake recipes? I generally use mine (convection setting), but for new recipes I usually use regular bake. Just wondering about your experience.
Hi Amy, thanks so much, so glad you both enjoyed it. I don’t have a convection oven, but I have heard that cakes should not be baked in a convection oven. Apparently it can cause them to not rise properly. Have a great weekend, take care.
Thanks so much for the advice (convection oven) Rosemary!
Hi Amy, you’re welcome. Take care.
Can you use light/ low fat greek yoghurt
Hi Claire, I usually use whole but I thing light or low would work. Let me know how it goes. Have a great weekend.
Do you use lemon yogurt or plain?
Hi Sharon, I used plain but if you want a more lemony cake then you can certainly use lemon yogurt. I hope you enjoy it.
This lemon yogurt cake is delicious, I’ve made it twice and will make it again for a friend who loves anything lemony, when we are out of lockdown
Hi Carole, thanks so much. And yes I cannot wait until this is all behind us. Take care.
Can I use a 9″ cake pan or will it be too big for the recipe?
Hi Karen, you could use a 9 inch pan although it won’t come out as high. 🙂
Hi .I would like to make The glazed lemon yogurt cake.
but im not sure if the butter is salted or unsalted for the recipe.
Thank you
Nurue
Hi Nurie, I used salted because I can’t get unsalted here, but if you use unsalted add 1/4 teaspoon of salt instead of a pinch. I hope you enjoy it.
I’m wondering if I could replace cake flour with all purpose flour???
Hi Diane, yes you can. Let me know how it goes.
Truly Great Recipes, Rosemary!!
Just a suggestion:
Why not add a thoughtful reference to a “Diabetic Option” right within your terrific recipes ??
Just simply refer to using Splenda or Equal as a substitute for sugar to lower your sugar content, especially for cakes and desserts. Your site will become quite popular with the older crowds.
Ciao ,
Tony Serrano
Hi Tony, thanks, but fruit substitution here is not the same brand as there, so it could cause a mix up and wrong amounts. Good idea though. 🙂
Hi I really like reading your recipes but can you also provide the metric equivalent in weight for your ingredients as it is hard to follow as butter are not sold in sticks or cups.
Hi Martha, so sorry, I usually do and that one I totally forgot, it has now been updated. Thanks.