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Lemon Yogurt Cake Recipe
Find more recipes at marcellinaincucina.com
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
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Servings:
12
Author:
Marcellina
Ingredients
4
eggs
1
cup
(
225 grams
) superfine (castor) sugar
½
cup
(
120 mls
) Greek yogurt
((full fat or low fat))
½
cup
(
120 mls
) light olive oil
1
lemon, finely grated rind only
((see notes))
1
teaspoon
vanilla extract
2
cups
(
250 grams
) plain flour
(sifted)
2
teaspoons
baking powder
½
teaspoon
bicarbonate of soda
¼
teaspoon
salt
Instructions
Heat the oven to 350°F/180ºC and grease and flour a large bundt cake pan.
Using an electric mixer, beat together eggs and sugar for two minutes until light and fluffy.
Add yogurt, oil, vanilla and lemon zest. Beat until just combined - 30 seconds.
Sift together flour, baking powder, bicarbonate of soda and salt and add to egg mixture.
Mix well to combine for two minutes, scraping the bowl after one minute.
Pour the mixture into the prepared pan and bake in oven for 35-45 minutes or until a skewer inserted come out clean.
Rest the cake for 5 minutes then remove from the pan and allow to cool on a wire rack.
Dust with icing sugar and enjoy with a strong espresso or a milky coffee.
Notes
Lemon extract or lemon oil can be used in place of grated lemon rind.
Nutrition
Calories:
247
kcal
|
Carbohydrates:
33
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Cholesterol:
55
mg
|
Sodium:
119
mg
|
Potassium:
122
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
79
IU
|
Calcium:
49
mg
|
Iron:
1
mg