Lemon Yogurt Cake
Lemon Yogurt cake is a simple recipe that even a child could make. In fact, for many Italians this is the first cake they make. I love this cake. It's delicious and it reminds me of my family in Italy.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 eggs (at room temperature)
- 1 cup (200 grams) granulated white sugar
- ½ cup (120 mls) Greek yogurt ((full fat or low fat))
- ½ cup (120 mls) light flavored olive oil
- 1 lemon, finely grated rind only (See Note 1)
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all purpose plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
Instructions
- 1
Heat the oven to 350°F/180ºC and grease and flour a large bundt cake pan.
- 2
Using an electric mixer, beat together eggs and sugar for two minutes until light and fluffy.
- 3
With the machine on medium low, slowly whisk in the olive oil followed by yogurt, vanilla and lemon zest. Beat until just combined.
- 4
Using a fine mesh sieve, sift the flour, baking powder, bicarbonate of soda, and salt into the egg mixture.
- 5
Mix well to combine for two minutes, scraping the bowl after one minute.
- 6
Pour the mixture into the prepared pan and bake in oven for 35-40 minutes or until a skewer inserted come out clean.
- 7
Rest the cake for 5 minutes then remove from the pan and allow to cool on a wire rack.
- 8
Dust with powdered sugar and enjoy with a strong espresso or a milky coffee.