This classic, easy lemon yoghurt cake recipe is perfect for home bakers. It’s moist, lemony, and foolproof to make. It’s so quick and easy to prepare and has such a wonderful flavour and texture that it’s tough to find fault. Perfect for any occasion.
Ingredients;
- 1 1/2 cups (180 grams/ 6.3Oz) all-purpose flour, plus more for dusting
- Two teaspoons of baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup (150 grams/ 5.2Oz) of sugar
- One tablespoon finely grated lemon zest
- 3/4 cup whole-milk Greek yoghurt
- 1/2 cup (125ml) vegetable oil
- Two large eggs
- 1/2 teaspoon vanilla extract
Instructions;
- Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
- Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
- Using your fingers, rub sugar with lemon zest in a large bowl until the sugar is moist.
- Add the yoghurt, oil, eggs, and vanilla extract; whisk to blend. Fold in the dry ingredients to combine.
- Pour batter into the prepared pan, then smooth it on top.
- Bake until the top of the cake is golden brown and a tester inserted into the centre comes out clean, 50–55 minutes.
- If baking in the mini cake moulds, bake them for 30 to 35 minutes.
- Let the cake cool in a pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
