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Indulge your senses with this classic Lemon Yogurt Cake. This light and airy cake is bursting with fresh lemon flavor and a tender crumb. Perfect for a weekend brunch or a mid-week treat, this recipe is easy to follow and always a crowd-pleaser.
Ingredients:
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- 4 large eggs, separated
- 1 tablespoon lemon zest
- 1 1/4 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1/2 cup unsalted butter, melted
- 1 1/2 cups whole milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions:
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- Prep Your Oven: Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
- Mix the Yolks: Beat egg yolks with 1 cup of sugar until thick and pale. Stir in lemon zest and juice.
- Combine Wet Ingredients: Gradually mix in melted butter, then whisk in milk.
- Fold in Dry Ingredients: Sift flour and salt, then gently fold into the wet mixture.
- Whip the Whites: Beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form.
- Combine Wet and Dry: Carefully fold egg whites into the batter in three additions.
- Bake the Cake: Pour batter into the pan and bake for 30-35 minutes.
- Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Tips:
- For a more intense lemon flavor, use lemon extract in addition to lemon zest and juice.
- To make the cake extra moist, add a tablespoon of Greek yogurt to the batter.
- Serve the cake warm or cold with a dollop of whipped cream or a scoop of vanilla ice cream.
This Lemon Yogurt Cake is a delightful treat that’s perfect for any occasion. Its simple ingredients and easy-to-follow instructions make it a great choice for both novice and experienced bakers. Enjoy!
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Ingredients
4 large eggs, separated
1 tablespoon lemon zest
1 1/4 cups granulated sugar
1/4 cup fresh lemon juice
1/2 cup unsalted butter, melted
1 1/2 cups whole milk
1/4 cup all-purpose flour
1/4 teaspoon salt
Powdered sugar for dusting (optional)
Instructions
Let’s Bake a Lemon Yogurt Cake
Prep Your Oven: Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
Mix the Yolks: Beat egg yolks with 1 cup of sugar until thick and pale. Stir in lemon zest and juice.
Combine Wet Ingredients: Gradually mix in melted butter, then whisk in milk.
Fold in Dry Ingredients: Sift flour and salt, then gently fold into the wet mixture.
Whip the Whites: Beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form.
Combine Wet and Dry: Carefully fold egg whites into the batter in three additions.
Bake the Cake: Pour batter into the pan and bake for 30-35 minutes.
Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
Yields: 8-10 servings