Lemon Yogurt Cake
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I’ts all about that sugar on top
This easy Lemon Yogurt Cake is incredibly fluffy, moist and tender! I am kidding you not when I tell you it will kind of melt in your hand if you try to grab a piece. The star is the crunchy sugary topping, something I’ll start using in many other cakes now. I can’t go back now! It’s a technique you can use in many cakes. Start with this one and you will be hooked for ever!
I guess we can never have too many easy snacking cake recipes! They’re so good, morning, evening and night and anything in between. For me, they’re especially priceless for late night, when I’m craving something sweet but don’t want to end up with something too heavy or sugary. These cakes hit right on the spot! And this cake is just a perfect addition to that list! It’s so good you’ll want to have it any time of the day!
Now, you know me and you know I’m always looking for that twist that makes even the simplest recipe feel elevated and special. For this cake is that cool crunchy sugary topping, something I discovered in the revised and updated Baking Bible book from the lovely Mary Berry. This book has so many recipes I want to make, I’m not sure there’re enough days in this year. I want to make them all!
The crunchy sugary top is made with a “raw” simple syrup. You mix 1 part liquid and 2 parts sugar but you don’t have to heat it so the sugar doesn’t melt. The liquid can be anything that you want but, of course I had to go with lemon juice. You’ll pour this over the still hot cake. What will happen is that the hot cake will absorb the liquid and the sugar will sit at the top, creating that thin sugar layer when it dries out. It’s so clever!!
To keep up with all those lemony notes from the syrup, I spiked up the sugar for the cake with a cool amount of lemon zest. Add the tangy notes of yogurt and you have a rich, sour-y, bitter-y and sweet cake that, I humbly have to say, is simply out of this world!
Why adding yogurt to cakes
Yogurt, especially Greek yogurt, makes wonders to a cake texture and flavor. Its acidity helps cake rise better and evenly.
Yogurt also has a high amount of protein which helps in giving structure to cakes without having to mix too much to develop the gluten. That’s why this cake is so fluffy and tender.
The creaminess of the yogurt adds moisture to the cake as well, making it very soft even a few days after baked. Not to mention its tanginess always adds that cozy and homemade taste that’s impossible to resist.
Next time you want to do something with your yogurt besides eating it sad and alone for breakfast, think of making this lemon yogurt cake instead!
Read on my notes and details for when you are ready to bake this cake.
How to Make a Lemon Yogurt Cake
Get your 9” springform (or regular) cake pan ready by greasing it with butter or baking spray or lining with parchment paper. The reason a springform is more convenient is because 1) you have to pour the sugary syrup while the cake is still hot and 2) if you have to turn the cake, you can mess up the crusty sugary top, which should be dry by now.
Preheat oven to 350°.
Take out the butter but have in mind that for this cake the butter should be barely soft. As soon as you can press it with your finger, it’s ready to use, even if it still feels cool. If it gets too warm, place it back on the fridge for a few minutes.
Next rub the sugar with the lemon zest. It should rest with the zest a few minutes as well before mixing with the sugar.
Combining the flour, salt and baking powder in one bowl.
Next beat the butter and sugar together according to the times in the recipe below. Do not over beat because you don’t want to incorporate too much air to the batter.
From here, just incorporate the rest of the wet ingredients and then add the dry ingredients at the end. I recommend you mix in the slowest speed of your mixer the first minute or 2, just to break the large lumps of flour. After that, finish up mixing gently by hand
Transfer to prepared pan and bake.
Mix up the sugar and lemon juice for the sugary crusty top during the last minutes of baking. Remember that you need to pour it while the cake is hot. Let it cool down and dry completely before cutting.
To serve with something syrupy, I used some blueberry compote I already had. I’m including the recipe but you can have this cake completely naked or just with a bit of jam or fresh fruits.
What you’ll need
A 9” Springform pan. You’ll need this pan for making cheesecakes as well. This one is the same I used.
My reliable food scale. It has the tare function, which makes your life a lot easier when measuring ingredients.
If using parchment paper, use this pre-cut parchment paper, it’s a life saver.
3 recipes I think you’ll love if you’re loving this one:
Super Soft Jumbo Earl Grey Blueberry Muffins
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I know this cake will be out of your ovens many times, and that puts a smile in my face! It’s the perfect example of making something easy and simple and elevating it to something witty and delicious!
Don’t forget to share and tag me in Instagram (@devamadeo), Facebook (@DevAmadeo), and now on Threads (@devamadeo) when you make it. Love to see my recipes in your kitchens!
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Lemon Yogurt Cake with Sugary Crunchy Top
Ingredients
Lemon Yogurt Cake:
◯ Lemon zest - about 2 TBSP, packed, the zest of two medium to large lemons
◯ Natural granulated sugar – 1 ½ cup / 319g
◯ All-purpose flour, preferably unbleached – 2 cups / 303g
◯ Baking powder – 1 ¼ Tsp / 6g
◯ Fine sea salt – ½ Tsp / 3g
◯ Unsalted butter, barely softened (see notes) – 8 TBSP (1 stick) / 115g
◯ Eggs, barely at room temperature – 2 / 98g total
◯ Vanilla extract – 1 Tsp /4g
◯ Almond extract – about ¼ Tsp to ½ Tsp, depending on your preference
◯ Vegetable oil – ⅓ cup / 72g
◯ Fat free Greek yogurt – ¾ cup / 180g
Crunchy sugary topping:
◯ Natural granulated sugar - ½ cup + 1 TBSP / 131g
◯ Freshly lemon juice - ¼ cup / 53g
Blueberry compote (optional):
◯ Cold water – ¼ cup, 59g
◯ Cornstarch – ½ TBSP, 4g
◯ Blueberries – 1 cups, 125g
◯ Natural granulated sugar – 6 TBSP, 34g
◯ Freshly squeezed lemon juice – 1 TBSP, 10g
Details
Yield: a 9” springform cake pan
Total time: 1 ½ hour
Active time: 20 minutes
Baking time: 45 - 50 minutes
Equipment: 9” springform cake pan or regular cake pan, stand mixer or electric hand mixer
Steps:
Making the cake and sugary topping:
Preheat oven at 350°. Grease with plenty of butter a 9” springform or regular cake pan or line it with parchment paper. You can use baking spray as well.
In a large plate rub the lemon zest with the 1 ½ cup /319g of sugar for 3 to 4 minutes.
In a medium bowl mix the 2 cups/303 g of flour, the 1 ¼ teaspoon /6g of baking powder and the ½ teaspoon of salt/3 g with a hand whisk.
Using a stand mixer or electric hand mixer, beat the 8 tablespoons/115 g of barely softened butter in slowest speed for about 30 seconds. You just want to cream it a little bit. Add the sugar-lemon zest mixture and beat for about a minute, until the butter and sugar form a thick grainy paste. Add the 2 eggs, the 1 teaspoon of vanilla, the ¼ teaspoon of almond extract (if using) and mix until thick and pale. Add the ⅓ cup / 72g of oil, the ¾ cup / 180g of yogurt and mix until well combined.
Add the flour mixture. Mix in the lowest speed to roughly incorporate everything, then finish mixing by hand with a wooden spoon or spatula.
Transfer batter to prepared pan and smooth it out evenly. Bake for 45 to 50 minutes, until a toothpick comes out clean after you inserted it through the center of the cake.
During the last 5 minutes of baking, mix the ½ cup + 1 tablespoon / 131g of sugar for the topping with the ¼ cup / 53g of lemon juice. Mix gently to prevent dissolving the sugar into the juice.
Retire from oven and immediately pour sugar-lemon juice mixture. Let it cool down completely and wait until the top is completely dry. Serve simply plain, with the blueberry compote or fresh fruits.
Store any remaining cake in a covered but not airtight container. In a cool area.
You may whip some cream and spread on top!
Making the blueberry compote:
In a small saucepan combine the ½ cup / 59g of water with the ½ tablespoon / 4g of cornstarch and dissolve. Incorporate the 1cups / 125g of blueberries, the 6 tablespoons / 34g of sugar and the 1 tablespoons / 10g of lemon juice.
Let it boil, then cook for 2 to 3 extra minutes, until you see the liquid is thickening. Retire from heat and let it cool down completely.
Place in the fridge in an airtight container and use over panckaes, waffles or ice cream.
