Cakes & Baking

Lemon Yoghurt Cake

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Editor’s exhibit: please form this day’s guest welcome, Kristie Welsh, PR and Comms wonderwoman who runs her own agency known as Communicated. Any more, Kristie will fragment monthly recipes with all of us, so that we can wow our chums and family along with her achievable but savory creations.

So, this day would per chance well also just or would per chance well also just no longer be my birthday… And I would per chance well also just or would per chance well also just no longer be now edging closer to 40 than 30. But to every diagram back, there’s an upside; and this day’s upside is dropped at you by… CAKE!

Lemon yoghurt cake to be true.

Lemon yoghurt cake_final

My very favourite cake, so my preference for our family occasion tonight. The nice thing about this cake is that the adults prefer it as vital because the children.

I delight in mine additional lemony – so am repeatedly a exiguous bit heavy handed with the lemon juice and zest.

It’s shapely moist and shops in actuality effectively (if, now not like me, you furthermore mght can just have the strength of will to no longer eat all of it correct away).

I’ve performed with a bunch of recipes over time, and I truly have ultimately diagram up with one who I feel is correct correct.

Lemon Yoghurt Cake

Creator: Kristie Welsh | Styling You

Serves: 12 serves

Each and each adults and teens will like this fail-proof, shapely moist, lemon yoghurt cake. Don’t be afraid to be heavy handed with the lemon for an additional citrus zing.

  • For the cake:
  • 2 cups unsightly flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 115g unsalted butter, softened (about ½ cup)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • Juice of 1 gargantuan lemon (app. 3 tablespoons)
  • Zest of 1 gargantuan lemon, finely chopped
  • 3/4 cup Greek yogurt
  • 3 gargantuan egg yolks
  • For the lemon syrup:
  • 1/3 cup lemon juice
  • 1/3 cup sugar
  • For the glaze (no longer mandatory):
  • 1 cup icing sugar
  • 2 tablespoons lemon juice
  1. Pre-heat your oven to 180 degrees. Grease and flour an 8-tear spherical springform cake pan.
  2. Sift your flour, baking powder, baking soda and salt together in a medium sized bowl and have apart.
  3. In a gargantuan mixing bowl, mix the butter and sugar and beat together for about a minutes, or till pale and creamy.
  4. On medium jog, beat in lemon juice and zest, vanilla and yoghurt.
  5. Add egg yolks one at a time, beating till mixed.
  6. Decrease your mixer jog to low and fold within the flour mixture till correct mixed.
  7. Jam batter (this would possibly well well per chance be rather thick) into your greased pan and gentle the head with a rubber spatula.
  8. Bake at 175 degrees for approximately 40 minutes, or till a skewer inserted into the cake comes out clear. (If it’s sagging within the guts, it doubtlessly wants a exiguous bit longer)
  9. Whereas the cake is cooking, put together your lemon syrup by combining the 1/3 cup lemon juice and 1/3 cup sugar in a saucepan over low heat till the sugar is dissolved. Web site it apart and allow it to chill to room temperature.
  10. As soon as cooked, allow cake to chill in pan for approximately 10 minutes forward of placing it on a baking rack over a sheet pan.
  11. The exercise of a skewer or toothpick, rush holes in all places in the head of the cake.
  12. Slowly pour your lemon syrup over the head of the cake, allowing it to soak in.
  13. I will incessantly attend as is, with a dusting of icing sugar, but even as you happen to expend to must glaze it, right mixture your 1 cup icing sugar with about 2 tablespoons of lemon juice (or till the mix is a exiguous of runny), and pour over the head while aloof warm, allowing the icing to drizzle over the facet.
  14. Enable cake to chill totally forward of slicing.


Now I truly delight in skipping ‘pointless’ steps in recipes as vital because the following person, but with this one I highly counsel that you don’t forgo the lemon sugar syrup. It presents the cake an finest modern discontinuance, and takes the lemon flavour to the following level, as effectively as adding moistness. Totally value the additional one minute this can resolve you to form it!

By all device skip the glaze icing – I on the total correct attend it with a dusting of icing sugar (or if I’m feeling in actuality delight in, a white meringue frosting – a correct possibility if you happen to’re attempting to mark any individual!).

Lemon yoghurt slice_final

Anybody else partial to a citrus dessert?

Kristie WelshKristie Welsh is a Brisbane-essentially based mum of three children under six, who runs her own PR and communications consultancy,Communicated, and occurs to in actuality, in actuality abilities correct food. She likes to faux she is a in actuality phenomenal cook dinner by adapting and creating recipes which would per chance well per chance be truly incredibly straightforward, yet seek and sort improbable. Kristie counts cooking with Jamie Oliver as her culinary highlight.

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