This lemon yogurt cake is the perfect Sunday night cake to give you something to go with your afternoon tea during the week. A slice of this deliciously moist and lemon-flavored cake is also perfect for a morning snack. Check out our recipes for different variations of the dessert!
Lemon yogurt cake with icing
Portions: 10 people
Ingredients:
125 g of butter
130 g of powdered sugar
2 lemons, finely grated rind (reserve the juice for freezing)
3 eggs
120 grams of flour
200 grams of yogurt
1 teaspoon of baking powder
Glaze ingredients:
130 g of powdered sugar
2 lemons, juice of 1 lemon, extra zest for decoration
Preparation:
- Heat the oven to 160°C.
- Grease a 20 cm springform pan with butter.
- Put the softened butter, sugar and lemon zest in a bowl and beat with an electric mixer until pale and creamy.
- Beat in one egg at a time.
- Sift together the dry ingredients and mix alternately with the yogurt until a smooth dough is formed.
- Pour the batter into the prepared pan and bake for 45-50 minutes or until a skewer comes out clean.
- Place on a wire rack to cool. When the cake has cooled, you can remove the cake from the pan and cover it with lemon glaze, covering the top of the cake and running down the sides of the cake.
- Garnish with a little lemon zest if desired.
- For the frosting, whisk the sifted powdered sugar and lemon juice in a bowl until smooth and pourable. If necessary, add a little boiling water to get the right consistency.
Make a gluten-free lemon tart
Portions: 12 people
Ingredients for the cake:
125 g unsalted butter, softened
200 g of powdered sugar
3 eggs
Zest of 1 lemon
200 g gluten-free self-rising flour
200 g of natural yogurt
For the syrup:
150 g of powdered sugar
Fresh lemon juice (about 4 lemons)
Preparation:
- Heat the oven to 180°C and line a 20cm square cake tin with baking paper.
- Using a stand mixer fitted with a whisk attachment, cream the butter and sugar over medium heat until fluffy. Then beat in the eggs one by one.
- Gently fold in the lemon zest, then the flour and yogurt. Pour into the prepared cake tin and bake for 40 minutes or until a skewer inserted into the center comes out clean.
- 5 minutes before the cake is ready, prepare the syrup.
Syrup:
- Heat the lemon juice and sugar in a small saucepan over medium-high heat and simmer for 5 minutes.
- Remove the syrup from the heat and immediately pour it over the cake as described in the next step.
- When the cake is ready, poke about 30 holes in the top of the cake with a skewer with a fine tip. Then pour half of the hot syrup over the holes. Use a spatula to brush any excess syrup over the cake and let sit for 10 minutes before repeating the process with the rest of the syrup.
- Allow the cake to cool completely in the pan before removing to a cake plate and cutting into desired slices.
Try a summer dessert with syrup
Portions: 10 people
Ingredients:
3 eggs
220 g of powdered sugar
2 lemons, juice, plus 2 teaspoons finely grated lemon zest
300 g of self-rising flour, sifted
280g Tamar Valley Greek Style Yoghurt plus accessories for serving
125 ml vegetable oil
lemon syrup:
2 lemons, peeled into strips
110 g of powdered sugar
80 ml of lemon juice
Preparation:
- Heat the oven to 180 degrees. Grease the mold and line the bottom and sides with baking paper.
- Beat the eggs with an electric mixer.
- Beat the eggs and sugar until pale and creamy, 4 minutes. Add the lemon juice and zest, then beat for another minute.
- Mix in the flour, yogurt and oil until the dough is smooth. Spoon into the prepared pan and bake for 45 minutes or until a skewer inserted into the center comes out clean.
- Meanwhile, place the bowl for the syrup in a pan of boiling water for 1 minute. Drain and keep the skin. In the same saucepan, add the sugar, lemon juice, and 2 tablespoons of water and cook, stirring, over low-medium heat until the sugar dissolves. Simmer for 3 minutes or until thickened, then return the cream to the pot. Holds 125 ml.
- Poke about 15 holes in the cake with a skewer. Pour half of the hot syrup over the cake, allowing it to set before adding. Leave the cake in the form for 30 minutes. Remove from pan, drizzle with remaining syrup and serve with extra Greek yogurt. It’s so easy to make your own lemon yogurt cake!
