Friday, July 19, 2024
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Favourite Lemon Yogurt Cake


Bursting with contemporary lemon taste, a young crumb from a full cup of yogurt, and sweetness from maple syrup, this Lemon Yogurt Cake is probably the most scrumptious breakfast or snack—or dessert.

Sliced lemon yogurt cake on plate with berries.

This publish is sponsored by Stonyfield.

Lemon Yogurt Cake

One among my youngsters is a brilliant fan of lemon baked items, and she or he particularly loves lemon fast breads, so this lemon cake has been in common rotation in our home lately. It’s really easy to stir collectively in a bowl with none particular instruments, it’s loopy tender from the inclusion of a full cup of yogurt, and it’s bursting with contemporary lemon taste.

It additionally has the choice so as to add a lemon glaze for extra sweetness and lemon taste. The cake may be made forward and served for breakfast, snack, or dessert, and is such an ideal choice for Easter brunch, Mom’s Day breakfast, or any day that you simply’re craving lemon deliciousness.

The cake is calmly sweetened and nice paired with contemporary berries equivalent to raspberries, blueberries, or diced strawberries.

I like utilizing Stonyfield plain yogurt right here since it’s delicate in taste and has the proper creamy consistency. Plus, Stonyfield yogurt is made with high-quality natural substances and has a flavorful but not-too-tangy style. We began utilizing it when our children have been infants, and it’s nonetheless a daily on our grocery checklist.

(You might also like my Yogurt Bark and Protein Banana Bread.)

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Components You Want

Right here’s a have a look at what you have to have readily available to make this recipe so you already know what to get out or decide up from the shop.

Ingredients for lemon yogurt cake on countertop.
  • Entire-milk plain yogurt: I exploit plain common whole-milk yogurt right here as the bottom for this yogurt cake. The entire milk provides moisture, which contributes to the ultimate (great) texture and provides protein and calcium.
  • Maple syrupMaple syrup lends sweetness to this recipe. You can too use honey (for youths over age 1) or use the identical quantity of granulated sugar and add 2 tablespoons milk.
  • Unsalted butter (melted and barely cooled): I want to bake with unsalted butter so I can management the salt degree. You’ll wish to soften it and let it cool simply barely earlier than including it to the remainder of the batter.
  • Eggs: I exploit giant eggs in baking. This recipe works greatest utilizing eggs and never an egg replacer.
  • Vanilla extract: Pure vanilla extract provides a stunning layer of taste. You can too use synthetic vanilla if that works higher along with your meals price range.
  • All-purpose flour: I exploit all-purpose flour right here to maintain issues gentle and fluffy. You can too use the identical quantity of entire wheat pastry flour.
  • Baking powder and baking soda: Utilizing a mix of those helps to make sure the cake bakes by way of and rises. Remember to use baking soda that’s contemporary and lively.
  • Recent lemon and lemon zest: Utilizing a mix of those ensures that the cake is contemporary and lemony in taste.
  • Lemon drizzle: There’s an choice to make a easy glaze utilizing confectioners sugar and lemon juice so as to add additional taste.

Step-by-Step Directions

Right here’s an outline of the best way to make this recipe so you already know what to anticipate. Scroll all the way down to the tip of the publish for the complete recipe with the precise timing and quantities.

how to make lemon yogurt cake in grid of images.
  1. Whisk collectively the moist substances to make a clean combination. Use a advantageous microplane to zest the lemon, grating solely the yellow exterior (not the white beneath) for the perfect taste.
  2. Add the dry substances and stir collectively to make a clean, even batter.
  3. Add to a greased loaf pan and unfold evenly.
  4. Bake, protecting with foil two-thirds of the way in which by way of baking to make sure the highest of the loaf doesn’t overbrown.

You’ll wish to let this cake cool fully, out of the pan and on a wire baking rack, earlier than slicing. You’ll be able to then add an non-obligatory drizzle.

how to make lemon yogurt cake in grid of images.

The way to Retailer

As soon as cooled, retailer in an hermetic container for as much as 3 days at room temperature. Retailer within the fridge in an hermetic container for as much as 5 days. 

You can too freeze the lower cake in a freezer bag with as a lot air eliminated as potential for as much as 3 months. Thaw at room temperature or in 15-second increments within the microwave.

Sliced lemon yogurt cake on plate with berries.

Finest Ideas for Success

  • I like utilizing whole-milk common yogurt on this recipe. To make this with Greek yogurt, add 2 tablespoons milk to make sure the batter isn’t too thick.
  • Gluten-free: Substitute cup-for-cup gluten-free flour rather than the wheat flour.
  • High with Lemon Drizzle if desired: Stir collectively 1/4-⅓ cup powdered sugar with 2 tablespoons lemon juice.
  • It is a calmly sweetened cake. To make it sweeter, add ¼ cup sugar to the batter.
  • Take a look at the middle of the loaf with a cake tester on the finish of baking to make sure it comes out clear so you already know it’s baked right through.

Associated Recipes


I’d love to listen to your suggestions on this recipe, so please remark and price it under!

Sliced lemon yogurt cake on plate with berries.
  • Preheat the oven to 350 levels F. Coat a 9×5-inch baking pan (metallic is greatest) with nonstick spray.

  • In a big bowl, stir collectively the yogurt, maple syrup, butter, eggs, vanilla, lemon juice, and lemon zest.
  • Add the flour, baking powder, baking soda, and salt.
  • Gently stir the yogurt combination into the flour combination.

  • Pour batter into the ready pan.

  • Bake for half-hour, then cowl very loosely with foil. Bake for a further 10-Quarter-hour, or till calmly golden brown and a cake tester inserted into the middle comes out clear. (Be sure the foil is curved over the loaf pan so it does not contact the batter. Including the foil ensures the loaf does not overbrown.)

  • Run a knife across the edges of the cake to loosen from the pan and thoroughly prove onto a wire rack. Let cool fully.

  • Slice, or add the Lemon Drizzle, let harden, then slice.

  • As soon as cooled, retailer in an hermetic container for as much as 3 days at room temperature. Retailer within the fridge in an hermetic container for as much as 5 days. 
  • You can too freeze the lower cake in a freezer bag with as a lot air eliminated as potential for as much as 3 months. Thaw at room temperature or in 15-second increments within the microwave.
  • I like utilizing whole-milk regular-style plain yogurt on this cake recipe. To make this with Greek yogurt, add 2 tablespoons milk to make sure the batter isn’t too thick.
  • Gluten-free: Substitute cup-for-cup gluten-free flour rather than the wheat flour.
  • High with Lemon Drizzle if desired: Stir collectively 1/4-⅓ cup powdered sugar with 2 tablespoons lemon juice.

Serving: 1slice, Energy: 184kcal, Carbohydrates: 27g, Protein: 4g, Fats: 6g, Saturated Fats: 4g, Polyunsaturated Fats: 0.4g, Monounsaturated Fats: 2g, Trans Fats: 0.2g, Ldl cholesterol: 48mg, Sodium: 182mg, Potassium: 117mg, Fiber: 1g, Sugar: 11g, Vitamin A: 215IU, Vitamin C: 4mg, Calcium: 82mg, Iron: 1mg

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