Moist Lemon Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
240g all-purpose flour
02 -
80g light vegetable oil (like sunflower or canola)
03 -
220g plain yogurt (creamy, not runny)
04 -
4 large eggs
05 -
1/2 teaspoon salt
06 -
2 teaspoons baking powder
07 -
200g granulated sugar
08 -
2 tablespoons grated lemon zest (approximately from 2 lemons)
09 -
Juice of one freshly squeezed lemon
10 -
A few drops of lemon essential oil (or 1 teaspoon lemon flavoring)
→ Lemon Glaze
11 -
Roughly 150g powdered sugar
12 -
A splash of lemon juice, water, or milk (choose what you like)
# Instructions:
01 -
Whisk sugar, eggs, and yogurt thoroughly in a big mixing bowl. Stir until smooth and no sugar graininess remains.
02 -
Pour in the oil, freshly squeezed lemon juice, lemon zest, and your choice of lemon flavor enhancer. Mix until just combined.
03 -
Sift the flour, baking powder, and salt together. Add them slowly to the wet mix, gently folding until the batter is just blended without lumps.
04 -
Grease a 30 cm loaf pan or line it with parchment paper. Pour the chocolatey batter in, smooth the top out, and bake in a preheated oven at 180°C (static heat) for 50 minutes. If it browns too fast after about half an hour, cover the top loosely with foil. Check doneness with a toothpick first before removing.
05 -
Once baked, place the cake on a wire rack to cool off completely before gently removing it from the pan.
06 -
Mix powdered sugar with a little lemon juice in a smaller bowl. Stir until it’s nice and smooth. Adjust its thickness by adding tiny splashes of liquid if needed. Spread it over the cake while it’s a bit warm to give it that shiny finish.
# Notes:
01 -
Thanks to the yogurt and oil, this moist lemon dessert melts in your mouth!
02 -
Be patient and let the cake fully cool on the rack before you handle it.
03 -
Use room-temperature eggs to make sure everything mixes easily.
04 -
Sift the flour first to avoid any annoying lumps in your batter!