Lemon Yogurt Cake
Lemon Yogurt Cake is a moist and fluffy dessert made with tangy yogurt, lemon zest, and a touch of vanilla. Topped with peach jam and shredded coconut, this delightful cake is perfect for any occasion. Enjoy a light and refreshing treat that combines the flavors of citrus and sweetness in every bite.
Lemon Yogurt Cake is a delightful, moist, and fluffy treat bursting with refreshing citrus flavor. The combination of tangy yogurt, grated lemon peel, and a hint of vanilla creates a harmonious blend of sweetness and zest. Topped with a layer of luscious peach jam and sprinkled with shredded coconut, this cake is as visually appealing as it is delicious. Perfect for tea-time gatherings, brunches, or as a light dessert, this versatile cake is sure to impress with its simplicity and bright, cheerful flavor.
Ingredients
- 2 eggs
- 75 g sugar
- 70 ml oil
- Pinch of salt
- 125 g curd (or plain yogurt)
- Grated lemon peel (from 1 lemon)
- 1 tsp vanilla extract
- 200 g flour
- 10 g baking powder or yeast (adjust based on desired texture)
- Optional: Handful of raisins
Nutritional Information
- Calories: 230
- Protein: 4g
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Sugar: 15g
- Fiber: 1g
- Cholesterol: 50mg
- Sodium: 100mg
Directions
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In a large mixing bowl, combine the eggs, sugar, oil, and a pinch of salt. Whisk until smooth. Add the curd, grated lemon peel, and vanilla extract. Mix well. Gradually add the flour and yeast (or baking powder) while stirring until a smooth batter forms. If using, fold in the raisins.
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Grease a cake tin or line it with parchment paper. Pour the batter evenly into the prepared tin. Bake in a preheated oven at 180°C (350°F) for 35 minutes, or until a toothpick inserted in the center comes out clean.
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Once baked, remove the cake from the oven and let it cool slightly. Spread peach jam evenly over the top, then sprinkle shredded coconut over the jam for a decorative and flavorful finish.
