Why love this cake

Quick preparation : In just 10 minutes the dough is ready for the oven.
Juiciness : Natural yoghurt ensures a particularly moist and tender crumb.
Freshness : Combination of lemon juice and zest gives intense aroma.
Versatility : Perfect for afternoon coffee, dessert or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 eggs
120 g sugar
100 g neutral oil (e.g. sunflower oil)
150 g natural yogurt (at least 3.5% fat)
80 g freshly squeezed lemon juice
1 tablespoon grated lemon peel
300 g wheat flour
¾ packet of baking powder
1 pinch of salt

For lemon glaze:

150 g powdered sugar
about 2 tablespoons of lemon juice

preparation

Preparation : Preheat the oven to 175 °C top and bottom heat. Grease a small Bundt cake tin (approx. 18 cm diameter) and dust with flour.
Dough preparation :
- Beat eggs and sugar for a few minutes until frothy.
- Add oil, yoghurt, lemon juice, lemon zest and a pinch of salt and mix well.
- Mix flour with baking powder and briefly stir into egg mixture until a homogeneous dough is formed.
Baking : Pour the batter into the prepared pan and bake in the preheated oven for about 45-50 minutes. Use a toothpick test to check whether the cake is baked through.
Cooling and glazing :
- Allow the cake to cool slightly, then turn it out of the tin and allow it to cool completely.
- For the icing, sift the icing sugar and gradually stir in enough lemon juice to form a thick mixture. Spread over the cooled cake and allow to set.

portions and preparation time

Servings : Makes about 12 pieces.
Preparation time : about 10 minutes.
Baking time : 45-50 minutes.
Total time : approx. 1 hour.

variations

Orange cake : Replace lemon juice and zest with orange juice and zest.
Poppyseed Lemon Cake : Add 2 tablespoons poppy seeds for extra texture and nutty flavor.
Gluten free : Use gluten free flour for gluten free version.

storage and warming

Storage : Keep fresh in an airtight container at room temperature for up to 3 days.
Freezing : Cut the cake into slices and freeze for up to 2 months. Wrap the slices in plastic wrap and place them in freezer bags.
Reheating : Allow frozen pieces to thaw at room temperature or heat briefly in the microwave.

Frequently Asked Questions

What makes this lemon cake particularly moist?

Adding natural yoghurt provides additional moisture and a tender crumb.

Can Greek yogurt be used?

Yes, but this will make the cake a little denser in consistency.

What is the best way to store cakes?

Cake will stay fresh for up to 3 days in an airtight container at room temperature.

Can cake be frozen?

Yes, cake freezes well. Cut into slices, wrap in plastic wrap and freeze.

How long does it take to bake muffins?

For muffins, baking time is about 20-25 minutes. Check with a toothpick test.

Can sugar be reduced?

Yes, but texture and moisture may change.

Which oil is best?

Neutral oil such as sunflower or rapeseed oil so as not to mask the lemon flavor.

Other shape than Bundt cake pan possible?

Yes, loaf pan or springform pan possible. Baking time may vary slightly.

How to make cakes extra fluffy?

Beat the egg-sugar mixture well until fluffy and stir in the flour briefly.

Can lemon glaze be omitted?

Yes, but icing adds extra sweetness and lemon flavor. Alternatively, dust with powdered sugar.

Conclusion

Ultra-creamy lemon cake with natural yoghurt is quick to prepare and tastes fresh. Perfect for spontaneous guests or a sweet treat to accompany your coffee. Definitely worth trying!

Laura

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