Fruchtig, weich, unwiderstehlich (Print Version)
# Ingredients:
→ Dough
01 -
4 eggs
02 -
200g of sugar
03 -
220g Greek yogurt (smooth and not too watery)
04 -
80g neutral vegetable oil (canola or sunflower work well)
05 -
3 tbsp of grated lemon zest (about 2 to 3 lemons worth)
06 -
Juice squeezed from one lemon
07 -
4 drops of lemon baking essence or 1-2 tsp of lemon oil
08 -
240g flour
09 -
2 tsp cream of tartar baking powder
10 -
1/2 tsp salt
→ Lemon Icing
11 -
Around 150g powdered sugar
12 -
Lemon juice as needed (or swap with water or milk if you prefer)
# Instructions:
01 -
In a mixing bowl, combine the eggs, sugar, and yogurt. Whisk until the sugar completely dissolves and doesn’t feel gritty anymore.
02 -
Stir in the oil, lemon zest, lemon juice, and lemon essence or oil.
03 -
Combine the flour, baking powder, and salt in a separate bowl, then gently mix them into the wet ingredients. Avoid overmixing to prevent lumps.
04 -
Pour the batter into a greased 30 cm loaf pan (or use parchment paper or a silicone pan), smoothing out the surface. Bake in a preheated oven set to 180°C (350°F) for at least 50 minutes. To help the cake rise evenly, make a small cut across the top after about 10 minutes in the oven. If it starts browning too much, cover with aluminum foil around the 30-40 minute mark. Use a wooden skewer to check if it’s baked through before removing.
05 -
Leave the cake to cool slowly on a wire rack before turning it out of the pan.
06 -
Mix powdered sugar with lemon juice until you get a smooth glaze. Add more or less liquid depending on how thick you’d like it (water or milk can be used instead). For a shiny, thin finish, spread it while the cake is still warm.
# Notes:
01 -
This moist lemon cake gets its soft texture from the yogurt and oil used in the batter.
02 -
Cooling the cake slowly on a wire rack is key for the best results.
03 -
For the eggs, let them come to room temperature—it makes a difference!
04 -
Sifting the flour before mixing in prevents clumps and helps the batter stay smooth.