Introduction: If you’re craving a light, moist, and refreshing cake with a burst of citrus flavor, look no further than this yogurt and lemon cake. Combining the creamy texture of yogurt with the tangy zest of lemon, this cake is a perfect balance of sweetness and tartness. It’s incredibly easy to make, making it ideal for beginner bakers or anyone short on time but in need of a delicious dessert. Whether you’re serving it for afternoon tea, a family gathering, or just as a sweet treat for yourself, this cake is sure to impress with its delightful flavor and soft texture.
Ingredients:
1 cup plain yogurt (preferably full-fat)
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil or melted butter
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Zest of 2 lemons
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
For the glaze (optional):
1/2 cup powdered sugar
2 tablespoons lemon juice
A pinch of lemon zest
Instructions:
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a large bowl, whisk together the yogurt, sugar, eggs, vegetable oil (or melted butter), lemon zest, lemon juice, and vanilla extract. Ensure everything is well combined.
Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed.
Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined, being careful not to overwork the batter.
Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool and Glaze: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. While the cake cools, prepare the glaze by whisking powdered sugar, lemon juice, and a pinch of lemon zest in a small bowl. Drizzle the glaze over the cooled cake before serving.
Tips for Serving and Storing:
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