Yogurt and Lemon Cake

Hello foodies,

Here’s a perfect recipe for your snack or even for your breakfast. I’m 100% sure you’re going to adopt it instantly!

Let me introduce my yogurt and lemon cake.

The yogurt cake family

So in the yogurt cake series, there are already a few indulgent recipes here on the blog. Here they are as a reminder:

• the yogurt cake (the base, the classic, super simple and delicious)
• the yogurt and hazelnut cake (a super tasty autumnal version)
• the yogurt cake with blueberries and royal icing (chic, elegant, and super easy to make)
• the marbled yogurt cake (the king of snack time!)

The lemon recipe family

And in the series of recipes where lemon is king, I think we already have some great ideas… Here’s a (non-exhaustive) list of lemon-based desserts, for fans of tangy flavors!

• my lemon, lime and basil tart (an elegant recipe that will wow your table)
• my light lemon mousse (for fans of light and fresh desserts)
• my soft lemon cakes (perfect with a good cup of tea)
• my lemon cream pavlovas (the dessert of your dreams)
• or even the lemon, rosemary and blueberry cake (a cake that will surprise you)

The advantages of this yogurt and lemon cake

It’s a quick, inexpensive and super delicious recipe! It’s really easy to make and doesn’t require any fancy ingredients or professional tools.

It’s also a butter-free cake. The fats come from sunflower oil. That’s always a plus! Let me explain why…

The benefits of vegetable oils: a healthy alternative to butter

Replacing butter with vegetable oils in everyday cooking is an increasingly popular trend, both for health reasons and for the flavorful richness they bring. This choice fits into a more balanced approach that respects our well-being.

Vegetable oils, like olive, rapeseed, sunflower or grapeseed oil, are naturally rich in unsaturated fatty acids, especially omega-3 and omega-6. Unlike butter, which contains mostly saturated fats, these “heart-friendly” lipids help lower LDL cholesterol (the “bad” cholesterol) and protect the cardiovascular system.

Texture and preservation

Another advantage: their great variety allows you to switch things up and tailor each oil to a specific use. Olive oil is perfect for gentle cooking and dressings, sunflower oil for frying, and rapeseed oil is ideal in cold preparations due to its high omega-3 content. In baking, vegetable oil can provide a softer texture and better preservation for cakes.

For those with intolerances

Vegetable oils are also an ideal alternative for lactose-free diets, vegan diets, or in cases of food intolerances. They also often keep longer than butter and can be used in smaller quantities thanks to their higher lubricating power.

Back to our recipe…

I chose to make this yogurt and lemon cake extra indulgent by adding a royal icing.

It’s not an essential part of the recipe. And if you’re short on time, you can skip this step. But… it would be a shame, because the combination of the soft cake, with the subtle lemon flavor, paired with the freshness of the royal icing is just amazing! It’s crazy how, with a few everyday ingredients and a little extra effort, you can turn a simple cake into an incredible snack!

Tools you’ll need:

A large mixing bowl,

A whisk (or an electric hand mixer with beaters),

A loaf pan,

A small bowl,

And a small whisk or a fork (for the icing).

There you go, I think I’ve told you everything… Now head to the kitchen to make a delicious yogurt and lemon cake!

The recipe, Cheffe!

Print Recipe

Yogurt and Lemon Cake

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snack – French

Serves: 10 Difficulty: super easy Price: $

Prep Time: 10 min – Cooking Time: 1 hour

Ingredients

• Cake Batter
• 1 jar of plain yogurt (125 g)
• 1 jar of sunflower oil (or 115 g)
• 170 g sugar
• 3 eggs
• 1 egg
• 4 jars of flour (or 280 g)
• 1 packet of baking powder (or 10–11 g)
• 3 sticks of butter (use the width of a standard block of butter and cut sticks 4–5 mm thick).
• Topping
• 25 g egg white
• 160 g powdered sugar
• 1 tsp lemon juice

Instructions

Cake Batter

1

Preheat your oven to 160 degrees.

2

Pour the yogurt, eggs, oil, and sugar into your mixing bowl.

3

Add the zest of the lemon and the juice from half of the lemon. Mix.

4

Add the flour and baking powder. Mix until you get a smooth batter.

5

Pour the mixture into your previously buttered loaf pan.

6

Place your sticks of butter on top of the cake, right in the center.

7

Bake for one hour.

8

Check doneness with the tip of a knife.

9

Remove from the pan and let cool on a wire rack.

Finishing

10

Mix the powdered sugar, egg white, and lemon juice.

11

Pour over the cooled cake.