Wednesday, July 22, 2009

Lemon Yogurt Cake

I've a few lemon yogurt cake recipes on hand but I finally decided on this one. With all the ingredients on hand, I quickly whipped up the batter while my cheese chiffon cake is baking in the oven.

This is originally a loaf pan recipe (8 1/2" x 4 1/4") but I'm too lazy to wait another 1 hour since I've already spent 1 hour on my cheese chiffon cake. I used my 9" X 13" cake pan instead to get a thinner cake and reduced the baking time accordingly.

When you bake with yogurt, the end result is usually a soft and moist cake, and that's what I like. I don't like butter/pound cakes which are really heavy.

I had originally wanted to add some fresh blueberries into the batter but since I've already incorporated some into my cheese chiffon cake, I decided against it. Maybe next time. If I were to bake this again, I think I'll skip the lemon-sugar mixture but incorporate lemon juice into the batter as I find it messy when I pour the mixture over the warm cake.

Recipe modified.

Lemon Yogurt Cake Recipe
180g all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

200ml plain yogurt
150g sugar
3 extra-large eggs
1/2 teaspoon vanilla essence

120ml vegetable oil

65ml freshly squeezed lemon juice
50g sugar


  1. Preheat the oven to 180C. Grease and line 8 1/2" by 4 1/4" baking pan with parchment paper.
  2. In a bowl, whisk (B) till well blended. Slowly whisk (A) into (B), mix well. Fold in (C), making sure it's all incorporated.
  3. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  4. Meanwhile, cook (D) in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  5. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.


Anonymous said...

hi,,,your bakes is wonderful,,,,kindli can lety me knwo how the taste of the cake,,,thanks

Blessed Homemaker said...

It is soft and moist, and I love the tangy lemon. Do give it a try and let me know how you find it.

Ean said...

Wow sound great. i am going to try this, i like lemon + yoghurt,but the lemon yoghurt chiffon i still fail, so i might consider this recipe :)..something to ask

1) Whisk ingredients B, using fork to beat? or the electric mixer?

2) Slowly add in ingredient A to B, i have to use the fork to beat ingredient A before i mix to B?

ha,but lastly, how come the cake is not rise high?

Will try this weekend. happy...

Ean said...

by the way, i do not have all purpose flour, can i use ordinary wheat flour?..

and by the way, why your cake is so flat ? :)...not rise high? the pan is too big?

Blessed Homemaker said...

1. I used manual whisk.

2. Just use a spoon to stir and combine A, then pour into B and mix using the hand whisk.

3. My cake is short because I used a bigger pan instead of loaf pan.

4. You can replace with cake flour if you do not have plain flour.

Ean said...

I tried today so easy,I used vege oil and olive oil and reduce sugar. The texture like kuih?

Blessed Homemaker said...

The texture is not supposed to be kuih like, it's like the in between of a butter cake and a sponge cake.

Ean said...

oopps then what gone wrong? i used vegetable oil + olive oil, this is the reason?

and i used plain flour & more baking soda than yours..


Blessed Homemaker said...

I only know olive oil may alter the taste of your bakes as the oil itself is already "fragrant". And did you say you used baking soda? This recipe uses baking powder.

Ean said...

Hi sorry, i mean baking powder.

ok, let me try again, i like it. :)..thanks for your nice & easy recipe.

I visit your blog everyday..

Blessed Homemaker said...

Hi Ean, thanks! You've made my day :)