Wonderfully fresh and moist (Print Version)
# Ingredients:
→ Cake Batter
01 -
4 large eggs
02 -
1 cup (200g) granulated sugar
03 -
3/4 cup plus 2 tablespoons (220g) Greek yogurt (thick and creamy, not runny)
04 -
1/3 cup (80g) neutral vegetable oil (canola or sunflower)
05 -
3 tablespoons lemon zest (from about 2-3 lemons)
06 -
Juice of one lemon
07 -
4 drops lemon baking extract or 1-2 teaspoons lemon oil
08 -
2 cups (240g) all-purpose flour
09 -
2 teaspoons (cream of tartar) baking powder
10 -
1/2 teaspoon salt
→ Lemon Glaze
11 -
1 1/4 cups (150g) powdered sugar
12 -
Fresh lemon juice as needed (or water/milk as alternatives)
# Instructions:
01 -
In a mixing bowl, combine the eggs, sugar, and yogurt. Mix until the sugar has dissolved and no longer feels gritty when rubbed between your fingers.
02 -
Stir in the oil, lemon zest, lemon juice, and lemon baking extract or oil until well combined.
03 -
Mix together the flour, baking powder, and salt, then gently fold into the batter just until no dry streaks remain, being careful not to overmix.
04 -
Pour the batter into a greased loaf pan (12-inch/30cm) or line with parchment paper or use a silicone mold. Smooth the top with a spatula. Bake in a preheated oven at 350°F (180°C) for at least 50 minutes. After about 10 minutes of baking, you can make a shallow cut along the top to help the cake rise evenly. If the top starts browning too quickly, cover with aluminum foil after 30-40 minutes. Test for doneness by inserting a wooden skewer into the center - it should come out clean.
05 -
Allow the cake to cool slowly on a wire rack before removing it from the pan.
06 -
Mix powdered sugar with enough lemon juice to create a smooth glaze of your desired consistency. For a thinner, shinier glaze, pour it over the cake while still slightly warm.
# Notes:
01 -
This moist lemon cake is made with oil and yogurt, giving it an exceptionally tender and moist texture.
02 -
It's important to let the cake cool slowly on a wire rack for the best results.
03 -
The eggs should be at room temperature rather than straight from the refrigerator.
04 -
Sift the flour and mix it in briefly to avoid lumps and prevent overmixing, which can make the cake tough.