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why make this recipe
Easy Lemon Cake is a delightful dessert that brings a bright and refreshing flavor to your table. It’s perfect for birthdays, family gatherings, or just a simple treat to enjoy with tea or coffee. The use of Greek yogurt makes the cake moist, while the lemon adds a zing that everyone will love. Plus, this recipe is simple to follow, making it accessible for bakers of all skill levels.
how to make Easy Lemon Cake
Ingredients :
- 1 cup plain Greek yogurt (full-fat recommended)
- 3 large eggs, room temperature
- 1/2 cup honey or maple syrup
- 1/4 cup melted coconut oil or unsalted butter
- Zest of 2 large lemons (about 2 tablespoons)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions :
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together Greek yogurt, eggs, honey, melted coconut oil, lemon zest, lemon juice, and vanilla extract until smooth.
- In another bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Optional: Drizzle with lemon glaze before serving.
how to serve Easy Lemon Cake
To serve Easy Lemon Cake, slice it into wedges and offer it plain or with a light dusting of powdered sugar. You could also add whipped cream or a scoop of vanilla ice cream for an extra special treat. A drizzle of lemon glaze on top adds a beautiful finish and enhances the flavor.
how to store Easy Lemon Cake
Store any leftover Easy Lemon Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for about a week. For longer storage, wrap it well and freeze it for up to 3 months. When ready to enjoy, simply thaw it in the fridge overnight.
tips to make Easy Lemon Cake
- Make sure your eggs are at room temperature for a better mix.
- Don’t overmix the batter; mix until just combined for a fluffier cake.
- Feel free to adjust the sweetness by adding more or less honey or maple syrup.
- You can replace lemon with other citrus fruits, such as oranges or limes, for a different flavor.
variation (if any)
You can add poppy seeds to the batter for a lemon poppy seed variation. Simply stir in 2 tablespoons of poppy seeds with the dry ingredients before mixing. Another variation is to include blueberries or raspberries for a fruity twist.
FAQs
1. Can I use low-fat Greek yogurt?
Yes, you can use low-fat Greek yogurt, but the cake may be slightly less moist than with full-fat yogurt.
2. How can I tell if my cake is done?
You can check if the cake is done by inserting a toothpick in the center. If it comes out clean or with few crumbs, the cake is finished baking.
3. Can I make this cake ahead of time?
Absolutely! You can make the cake a day ahead and store it in an airtight container. It often tastes even better the next day as the flavors develop.
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Easy Lemon Cake
Ingredients
Wet Ingredients
- 1 cup plain Greek yogurt (full-fat recommended)
- 3 large eggs, room temperature
- 1/2 cup honey or maple syrup Adjust sweetness to taste.
- 1/4 cup melted coconut oil or unsalted butter
- 2 tablespoons zest of 2 large lemons Approximately.
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together Greek yogurt, eggs, honey, melted coconut oil, lemon zest, lemon juice, and vanilla extract until smooth.
- In another bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Baking
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Optional: Drizzle with lemon glaze before serving.