Can I use another oil?

I tested this recipe using vegetable oil. But other mild, flavourless oils should also work.

What yogurt should I use?

I recommend using a full fat Greek or natural style yogurt.

Do I have to add the lemon crumb?

Yes. Jokes, you don’t have to but I highly recommend it! It adds a lovely texture and more lemon flavour. If you’re anything like me, you’ll just want to eat all the crumbs off the cake.

Amazing Lemon Yogurt Cake (So Easy)

Name: Lemon Yogurt Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 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; 1/4 teaspoon 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; 30 grams (1/4 cup) icing sugar or powdered sugar, sifted; 1-2 tablespoons lemon juice, freshly squeezed

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
1/4 teaspoon 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
1–2 tablespoons lemon juice, freshly squeezed

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Instructions

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
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.
In a large mixing bowl, add flour, baking powder, sugar, lemon zest and salt. Stir briefly to combine.
In a separate bowl, add oil, eggs, vanilla and lemon juice. Whisk briefly just to break up the egg yolks.
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.
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.
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.

Watch How To Make It

Nutrition Information

Serving Size: 1 slice Calories: 315 Sugar: 22.3 g Sodium: 80.3 mg Fat: 14.6 g Carbohydrates: 42.4 g Protein: 5.1 g Cholesterol: 43.4 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CakeCuisine: American