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
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
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.
- 1 cup powdered/icing sugar (120 grams)
- 1 tablespoon butter (softened)
- 2 tablespoons lemon juice
- 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!
- In a small bowl beat together the powdered sugar, butter and lemon juice until smooth.