Lemon Yogurt Cake Recipe

Name: Lemon Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups All-purpose Flour; 3/4 cups Granulated Sugar; 1 teaspoon Baking Soda; 1-1/2 teaspoon Baking Powder; 1-1/2 Tablespoon Canola Oil; 1/2 cups Soy Yogurt; 1/2 cups Water; 1/4 cups Lemon Juice; 1 Tablespoon Lemon Zest; FOR THE GLAZE:; 1/4 cups Lemon Juice; 1/2 cups Granulated Sugar

Servings: persons

FOR THE CAKE:
2 cups All-purpose Flour
3/4 cups Granulated Sugar
1 teaspoon Baking Soda
1-1/2 teaspoon Baking Powder
1-1/2 Tablespoon Canola Oil
1/2 cups Soy Yogurt
1/2 cups Water
1/4 cups Lemon Juice
1 Tablespoon Lemon Zest
FOR THE GLAZE:
1/4 cups Lemon Juice
1/2 cups Granulated Sugar

1
For the cake:
2
Preheat oven to 375u00b0F. Lightly grease an 8x8 inch square pan with dairy-free cooking spray.
3
In a large bowl, combine flour, sugar, baking soda and baking powder. Set aside. In a separate bowl, combine oil, yogurt, and water. Pour the lemon juice onto the oil mixture. Add the zest and mix well.
4
Pour the wet ingredients onto the dry and mix well with a rubber spatula. The batter will be quite thick but still moist. Pour into the pan and spread evenly. Bake for 30 to 35 minutes until cake tester comes out dry.
5
Once the cake is done, let it cool in pan for ten minutes. Prepare the lemon glaze.
6
For the glaze:
7
Combine the lemon juice with sugar and mix briefly. Do not let the sugar dissolve. As soon as the lemon and sugar are mixed, pour evenly onto the cake. The juice will sink into the cake while the sugar will remain on top and create that crunchy layer. Cool completely before serving.

732

kcal

Calories

Fat

125

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 13 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups All-purpose Flour, 3/4 cups Granulated Sugar, 1 teaspoon Baking Soda, 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