Glazed Lemon Yogurt Cake
A one-bowl lemon yogurt cake with a tender crumb and a thick, drippy lemon glaze. Serve it with tea or keep it in an airtight container for up to five days.
By Cookin' Kitchen
- Total: 1 hour 5 minutes
- Servings: 10 servings
Recipe
Glazed Lemon Yogurt Cake
A one-bowl lemon yogurt cake with a tender crumb and a thick, drippy lemon glaze. Serve it with tea or keep it in an airtight container for up to five days.
Cookin' · https://cookin.club/recipes/glazed-lemon-yogurt-cake
- Prep
- 15 minutes
- Cook
- 50 minutes
- Total
- 1 hour 5 minutes
- Servings
- 10
Ingredients
For 10 servings
Wet ingredients
Dry ingredients
Glaze
Instructions
Cake
Step 1: Heat the oven to 180°C/350°F (standard) or 160°C/320°F (fan/convection). Grease a 20 cm / 8-inch cake pan with butter.
Step 2: Put the wet ingredients in a bowl and whisk until combined.
Step 3: Sprinkle the flour, baking powder, and salt over the wet ingredients. Whisk until smooth; a few small lumps are fine.
Step 4: Pour the batter into the pan. It should be fairly thick but pourable. Bake for 50 minutes, or until a skewer comes out clean.
Step 5: Remove the metal ring and cool the cake on a rack, then glaze it.
Glaze
Step 6: Put the glaze ingredients in a bowl and whisk until smooth. Check the consistency by letting it run down the side of the bowl. If it needs thinning, add yogurt 1 teaspoon at a time. The glaze should drip slowly and be opaque.
Step 7: Set the rack over a tray or baking paper.
Step 8: Pour the glaze over the center of the cake and gently push it toward the edges so it drips down the sides.
Step 9: Let the glaze set for 1 hour before transferring the cake to a serving plate.
Step 10: For lemon-slice decoration, follow the note below. A quick cream cheese frosting is an alternative to the glaze.
Notes
Yogurt and storage
Use plain, thick yogurt; full-fat is preferred, but low-fat also works. Sour cream, light or full-fat, can be used instead. Avoid zero-fat yogurt, which may be too thin.
Keep the cake in an airtight container for up to 5 days. In very hot weather, refrigerate it after 24 hours.
Lemon-slice decoration
Cut two thin lemon slices and make a slit from the center to the edge of each. Twist the slices in opposite directions and overlap them on the cake.
Nutrition per serving
- Calories
- 412 kcal
- Fat
- 16 g
- Saturated fat
- 1 g
- Carbohydrates
- 62 g
- Sugar
- 41 g
- Protein
- 4 g
- Sodium
- 28 mg
- Cholesterol
- 36 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This bright lemon cake comes together in one bowl with a whisk. Plain yogurt keeps the cake moist, and a thick lemon glaze adds a sweet finish.
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