The Best Lemon Yogurt Cake Recipe
I’m a sucker when it comes to lemony desserts. I can honestly say that they are right there at the top with my favorite desserts. Especially in the winter. This is a cake that I’ve been making a lot over the years. There’s just something so comforting about a good slice of lemon cake early in the morning with my cup of coffee. I love waking up to that! There’s a reason this is one of my favorite cakes. It’s light, it’s lemony, and it’s versatile. You can serve it with fruits, whipped cream, a lemon glaze, chocolate syrup, whatever you can think of. I decided to serve mine with berries and give it a light sprinkle of powdered sugar. What a delicious little cake.
How to Make Lemon Yogurt Cake
This lemon cake is super easy to make. Simply combine all the dry ingredients together in a bowl, then whisk the wet ingredients in a separate bowl. Pour the wet ingredients into the flour mixture and mix well using a mixer. Butter a loaf pan well or spray it with cooking spray. Bake for close to an hour at 350 F degrees or until you insert a toothpick into the center of the cake and it comes out clean. While the cake is baking you can make the lemon glaze. Simply add the lemon juice and sugar to a saucepan and cook until the sugar dissolves. I would say this lemon glaze is a must because it truly does make the loaf moist and adds that much extra lemony flavor.
What Size Pan Can I Use
I have made this cake using many different pans. I have used a 9 inch loaf pan as seen in the pictures, but I have also used a bundt pan. This cake will come out looking really nice if using a fancy bundt cake pan.
How to Store Lemon Yogurt Cake
What I usually do is cut the whole cake into slices and then I wrap each slice individually in plastic wrap then store them in the refrigerator. This way whenever I feel like having a slice, I just take a piece from the fridge, unwrap it and eat it. This is also the perfect way to have a treat when you’re on the go. I’ve also frozen these and this way they will last a lot longer in the freezer, for up to 2 months. I wrap them the same way, in plastic wrap in individual slices, then place the slices in a freezer bag and store them in the freezer until ready to eat. You can thaw them out in the fridge overnight, or pop them in the microwave oven for about a minute.
Looking for More Lemon Recipes? Try These:
Lemon Orange Cake with Lemon Honey Glaze Old Fashioned Lemon Bread Lemon Poppy Seed Bundt Cake Limoncello Cake Lemon Chiffon Cake Lemon Magic Cake
