Lemon Yogurt Cake Recipe

Name: Lemon Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Yogurt Cake; 1/2 cup canola oil; 3 large eggs, room temp; 1 cup granulated sugar; 1 tablespoon lemon zest; 1 cup plain yogurt; 1 1/2 cups all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; Lemon Syrup; 1/3 cup granulated sugar; 1/3 cup lemon juice; Lemon Whipped Cream Topping; 1 cup whipping cream; 1 cup fresh berries; 1 teaspoon lemon zest

Servings: persons

Lemon Yogurt Cake
1/2 cup canola oil
3 large eggs, room temp
1 cup granulated sugar
1 tablespoon lemon zest
1 cup plain yogurt
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Lemon Syrup
1/3 cup granulated sugar
1/3 cup lemon juice
Lemon Whipped Cream Topping
1 cup whipping cream
1 cup fresh berries
1 teaspoon lemon zest

1
Preheat oven to 350F. Grease an 8-inch round cake pan.
2
In a large mixing bowl, whisk together oil, eggs, sugar, lemon zest and yogurt until well combined.
3
Fold in the flour, baking powder and salt until incorporated.
4
Pour the cake mixture into the prepared cake pan.
5
Bake 45 to 50 minutes or until a toothpick inserted in the cake centre comes out clean.
6
To prepare the syrup, place all the ingredients into a saucepan. Bring to the boil and stir until the sugar has dissolved. Reserve a table for the whipped cream. Set aside.
7
When the cake is done, let it cool in pan for 5 minutes. Run a pairing knife around the edge of the cake to loosen it from the pan. Peel off the parchment paper. Place cake on a wire rack.
8
Pour the syrup on the warm cake, allow it to soak the syrup and cool completely.
9
To prepare the topping, whisk the whipping cream and the reserved lemon syrup until it holds firm peaks.
10
Gently spread a thick layer of whipped cream on top of the cake.
11
Garnish with fresh berries and lemon zest.

1045

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Lemon Yogurt Cake, 1/2 cup canola oil, 3 large eggs, room temp, 1 cup granulated sugar, and more.

Yes, Lemon Yogurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Yogurt Cake

How did you like this recipe?

Frequently Asked Questions