Not only is this cake light and tangy, but the addition of yogurt ensures that it is moist and tender. The lemon flavor is perfectly balanced, making it a crowd-pleaser for any occasion.
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (from approximately 2 lemons)
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
Instructions:
Preheat your oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan with butter or cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, mix together the yogurt, sugar, eggs, lemon zest, and vanilla extract until well combined.
Slowly whisk in the dry ingredients until just combined, being careful not to overmix.
Gently fold in the vegetable oil until the batter is smooth and uniform.
Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Once the cake has cooled, you can serve it plain or dust it with powdered sugar for a decorative touch.
This Lemon Yogurt Cake recipe is versatile and can be adapted to suit your taste preferences. For a more intense lemon flavor, add a few extra teaspoons of lemon zest or a squeeze of fresh lemon juice. You can also add other flavors, such as poppy seeds or blueberries, for an extra burst of flavor.
In conclusion, this Lemon Yogurt Cake recipe is the perfect addition to any brunch or afternoon tea. It is easy to make, requires minimal ingredients, and is a deliciously light and tangy treat that will have your guests begging for the recipe.
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