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Lemon Yogurt Cake

Yield Makes one 8-inch cake 1x
Prep: 30 minutesCook: 35 minutesTotal: 1 hour 5 minutes

Soft and tender Lemon Yogurt Cake with a crunchy lemon crumb.

Ingredients

Lemon crumb

  • 20 grams butter, melted
  • 35 grams (1/4 cup) plain flour or all purpose flour
  • 35 grams (2 tablespoons) caster sugar or granulated sugar
  • Zest of one large lemon

Lemon yogurt cake

  • 210 grams (1 and 1/2 cups) plain flour or all purpose flour, sifted
  • 2 teaspoons baking powder
  • 150 grams (3/4 cup) caster sugar or granulated sugar
  • Zest of one large lemon
  • Pinch of salt
  • 120 ml (1/2 cup) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice, freshly squeezed
  • 120 ml (1/2 cup) full fat Greek yogurt

Lemon glaze

  • 30 grams (1/4 cup) icing sugar or powdered sugar, sifted
  • 12 tablespoons lemon juice, freshly squeezed

Instructions

  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8 or 9 inch round cake tin with baking or parchment paper.
  2. First, make the lemon crumb. In a small bowl, combine melted butter, flour, sugar and lemon zest until soft crumble forms. It will look like wet sand. Set aside.
  3. In a large mixing bowl, add flour, baking powder, sugar, lemon zest and salt. Stir briefly to combine.
  4. In a separate bowl, add oil, eggs, vanilla and lemon juice. Whisk briefly just to break up the egg yolks.
  5. Add wet ingredients to dry ingredients, as well as the yogurt, and gently mix using a spatula until combined – but be careful not to over mix. Batter will be fairly thick. Spoon batter into prepared tin.
  6. Sprinkle the lemon crumbs evenly over the top of the cake. Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
  7. To make the glaze, mix together sugar and 1 tablespoon of lemon juice. Stir until smooth. If the glaze is too thick, add an extra tablespoon of lemon juice. Drizzle glaze all over the cooled cake.

Notes

This cake is best eaten fresh on the day it is made. It is even better when it is still a little warm from the oven. 

Author: Jessica HolmesCategory: CakeCuisine: American
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