Lemon Yogurt Cake

Simple, tangy, and soft, this lemon yogurt cake is the lemon cake I come back to again and again. The yogurt keeps the crumb moist and fluffy, the oil keeps it tender for days, and fresh lemon zest and juice give it a bright flavor. It mixes in two bowls with pantry ingredients, so it’s perfect for tea time, guests, or a weekend bake. Try it and let me know what you think!

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Easy Lemon Yogurt Cake

Simple, tangy and soft, this lemon yogurt cake is the lemon cake I come back to again and again. The yogurt keeps the crumb moist and fluffy,

Prep Time 15 minutes minutes

Servings 8

Equipment

• Pan: 8-inch (20 cm) round or a loaf pan

Ingredients

• 1¾ cups all-purpose flour 220 g
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup sugar 200 g
• 1 tbsp lemon zest about 1 large lemon
• 4 large eggs room temperature
• ⅔ cup plain yogurt 160 g, room temperature
• ⅔ cup neutral oil 160 ml
• 4 tbsp fresh lemon juice
• 1 tsp vanilla extract optional

Optional lemon glaze

• ½ cup powdered sugar
• 1 to 2 tbsp lemon juice

Instructions

• Prepare. Preheat the oven to 350°F (180°C). Grease an 8-inch round pan or loaf pan and line the bottom with parchment paper.
• Mix the dry ingredients. Whisk the flour, baking powder and salt in a bowl.
• Flavor the sugar. In a large bowl, rub the lemon zest into the sugar with your fingers until fragrant.
• Mix the wet ingredients. Whisk the eggs into the sugar until smooth, then whisk in the yogurt, oil, lemon juice and vanilla.
• Combine. Add the dry ingredients to the wet and stir just until no streaks of flour remain. Don't overmix.
• Bake. Pour the batter into the pan and bake 40 to 50 minutes, until golden and a toothpick inserted in the center comes out clean.
• Cool. Let the cake rest in the pan for 10 minutes, then turn it out onto a rack to cool completely.
• Glaze (optional). Stir the powdered sugar with enough lemon juice to make a thick, pourable glaze. Spoon it over the cooled cake.

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Keeg Liindhanaan (Somali Recipe)

Ingredients

• Waxa loo baahanyahay
• 1¾ koob daqiiq
• 2 malqaacadood yar bikin boodhar
• ¼ malqaacad yar cusbo/milix
• 1 koob sonkor
• 1 malqaacad weyn diirka liindhanaanta oo la xoqay
• 4 xabo beed
• ⅔ koob yogurt caano fadhi
• ⅔ koob saliid
• 4 malqaacadood weyn liindhanaan casiir
• 1 malqaacad yar fanilla ikhtiyaari

Instructions

• Habka loo samaynayo
• Ofinka sii shid oo gaadhsii 350°F ama 180°C. Weelka ofinka diyaari oo saliid yar mari oo hoostiisa ku dheji warqada ofinka.
• Madiibad soo qaado, ku shub daqiiqda, bikin boodharka iyo cusbada/milixda , oo isku walaaq.
• Madiibad kale soo qaado ku shub sonkorta iyo diirka liindhanaanta, oo ku xoq birta si aad u hesho xabuuka sare ee diirka liinta.
• Kadib, beedka ku dar sonkorta oo walaaq, dabadeed ku dar caano fadhiga, saliidda, liindhanaanta iyo fanillada.
• Ku dar daqiiqda walaaq ilaa ay isdhex galayso, aad ha u walaaqin.
• Ku shub weelkii ofinka, oo ha ku jiro 40 ilaa 50 daqiiqo, ama ilaa uu ka bislaado oo dushiisu shaaxido. Qori dhuuban ama mindida dhex geli ku tijaabi: haddii ay nadiif ka soo baxdo, waa diyaar. hadii kale kudaa ilaa 5 mirir.
• Ha yara qaboobo ee weelka 10 daqiiqo, ka rog keega oo ku qabooji dhinaca kale ilaa uu qaboobaayo..
• Hadii aad doonto, sonkor budada iyo casiirka liindhanaanta isku dar oo walaaqoo dushiisa kaga shub.

Tips for the Best Lemon Yogurt Cake

• Measure flour by spooning it into the cup and leveling it off, or use a scale. Too much flour makes the cake dry.
• Stir the batter only until combined to keep it fluffy.
• Check the cake at 40 minutes. Ovens vary, and a loaf pan may need a few extra minutes.
• If the top browns too fast, cover the pan loosely with foil.
• Use room temperature eggs and yogurt for an even, smooth batter.

Variations

• Poppy seed lemon cake: add 1 to 2 tbsp poppy seeds to the dry ingredients.
• Orange yogurt cake: swap the lemon zest and juice for orange.
• Berry lemon cake: fold in 1 cup blueberries tossed in a spoonful of flour.
• Greek yogurt: works well, and the cake will be slightly denser.

Storage

• Room temperature: covered, up to 3 days.
• Fridge: up to 5 days. Bring to room temperature before serving.
• Freezer: wrap tightly and freeze unglazed for up to 2 months. Thaw overnight, then glaze.

FAQ

Can I use Greek yogurt in this cake? Yes. Thin it with a splash of milk if it’s very thick, and the cake will be a little denser.

Can I use butter instead of oil? Yes, use ½ cup melted butter in place of the oil. The cake will taste buttery, but it will dry out a little sooner.

Why is my lemon cake dry? The usual causes are too much flour, overmixing or overbaking. Measure carefully and check for doneness with a toothpick.

Can I make it without a glaze? Yes. The cake is delicious plain, and the glaze just adds extra lemon flavor and a pretty finish.

Can I make this in a loaf pan? Yes. Bake 45 to 55 minutes, and cover loosely with foil if the top browns too quickly.

Can I make it ahead? Yes. It tastes even better the next day, so you can bake it a day early.