Lemon Yogurt Cake

This cake was baked when my nephew came to my house to stay over weekend. He was very interested and persistant to try out baking so I decided to pick one easy recipe for him . Since I had many lemons to clear, this lemon yogurt cake fit nicely into my requirements.


I used the 8" x 3.5" x 3" cake pan that yield shorter cake. If you prefer taller care, feel free to use smaller cake pan.

Recipe adapted from 橘色陽光下.

Ingredients :
Wet Ingredients :
4 eggs
115g yogurt original flavour (I used 1 bottle which is 140g)
1 lemon zest (from 1 whole lemon)
1 tbsp lemon juice
110g butter (soften in room temperature)
110g castor sugar (I reduced to 100g)

Beat all the above ingredients till welll combined.

Dry Ingredients :
150g cake flour
1.5 tsp baking powder

Sift the above dry ingredients.

Lemon Syrup :
1 tbsp icing sugar
2 tbsp lemon juice

Stir to mix well and set aside for later use.

Method :
1. Fold in the dry ingredients to the wet ingredients, careful not to be overfold.
2. Pour the cake batter to the cake pan and bake at pre-heat oven at 180C for 35 - 40 mins.
3. Remove the cake from the oven and drizzle with lemon syrup.

Verdict?
The cake is refreshing, light, moist, soft and compact. Tasted much like lemon butter cake that I baked sometimes ago but for personal preference, I will prefer lemon butter cake for its buttery taste and crumb, fluffier texture.