Lemon Yogurt Cake

Ingredients

• 3 large Eggs (room temperature)
• 1 pinch Salt (fine sea salt)
• 200 g Granulated Sugar (white granulated)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 120 ml Vegetable Oil (neutral oil, can substitute melted butter)
• 180 ml Plain Yogurt (full‑fat, can use Greek yogurt)
• 1 large Lemon Zest (zest of one lemon, finely grated)
• 230 g All-Purpose Flour (sifted)
• 2 tsp Baking Powder (double‑acting)
• 20 g Butter (softened, for greasing the pan)
• 50 g Powdered Sugar (sifted)
• 30 ml Lemon Juice (freshly squeezed (about 2 tbsp))
• 30 g Chopped Pistachios (toasted, unsalted)

Instructions

1. Preheat Oven

   Set the oven to 175°C and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 175°C

2. Prepare Baking Dish

   Grease the 24 cm baking dish with softened butter, then dust lightly with flour, tapping out excess.

   Time: PT5M

3. Combine Wet Ingredients

   In a large mixing bowl, whisk together the eggs, granulated sugar, pinch of salt, and vanilla extract until the mixture is light and creamy.

   Time: PT5M

4. Add Oil and Yogurt

   Pour in the vegetable oil and yogurt, whisking until the batter is smooth and homogeneous.

   Time: PT3M

5. Incorporate Lemon Zest

   Stir in the finely grated lemon zest, distributing it evenly throughout the batter.

   Time: PT2M

6. Fold in Dry Ingredients

   Sift the all‑purpose flour together with the baking powder. Add the flour to the batter in two equal portions, gently folding each addition until just combined.

   Time: PT5M

7. Transfer to Pan

   Pour the batter into the prepared baking dish and smooth the top with a spatula.

   Time: PT2M

8. Bake the Cake

   Place the dish in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT40M

   Temperature: 175°C

9. Prepare Lemon Glaze

   While the cake bakes, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth and glossy.

   Time: PT5M

10. Cool the Cake

    After baking, let the cake rest in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.

    Time: PT10M

11. Glaze and Garnish

    Drizzle the lemon glaze over the cooled cake, allowing it to drip down the sides, then sprinkle the toasted chopped pistachios on top.

    Time: PT5M

12. Set and Serve

    Allow the glaze to set for about 10 minutes before slicing and serving.

    Time: PT10M

Nutrition Facts

Calories

410

Protein

4‑5 g

Carbohydrates

50 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Eggs: applesauce (1/4 cup), flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Granulated Sugar: coconut sugar, honey (reduce other liquids)
• Instead of Vanilla Extract: vanilla bean (1/2 bean), almond extract (1/2 tsp)
• Instead of Vegetable Oil: melted butter, coconut oil
• Instead of Plain Yogurt: buttermilk, sour cream
• Instead of Lemon Zest: orange zest
• Instead of All-Purpose Flour: cake flour, gluten‑free flour blend
• Instead of Baking Powder: baking soda + cream of tartar (1/2 tsp + 1 tsp)
• Instead of Butter: oil, non‑stick cooking spray
• Instead of Powdered Sugar: confectioners' sugar
• Instead of Lemon Juice: lime juice
• Instead of Chopped Pistachios: chopped almonds, chopped walnuts

Equipment Needed

• Mixing Bowl
• Whisk or Hand Mixer
• Measuring Cups
• Measuring Spoons
• Zest Grater
• Sifter
• 24 cm Baking Dish
• Oven
• Spatula
• Cooling Rack
• Small Bowl (for glaze)
• Pastry Brush (optional)

Critical Steps — Do Not Skip

• Greasing and flouring the pan to prevent sticking
• Whisking eggs, sugar, salt, and vanilla until creamy
• Folding the flour in two additions without over‑mixing
• Checking cake doneness with a toothpick
• Applying glaze only after the cake has cooled to avoid melting

Chef Tips from the Video

• Use full‑fat yogurt for extra moisture and a tender crumb.
• For an extra citrus punch, add a teaspoon of lemon juice to the batter.
• Toast pistachios lightly in a dry pan for enhanced flavor before sprinkling.

Troubleshooting

Storage

Refrigerator: Cover tightly; keeps up to 4 days.

Freezer: Wrap cake in plastic wrap and foil; freeze up to 2 months.

Room temperature: If covered, can sit at room temperature for up to 2 days.

Make-Ahead Tips

• Bake the cake a day ahead and store it wrapped in the refrigerator.
• Glaze can be prepared earlier; keep it covered and refrigerate, then bring to room temperature before using.