Zesty & fluffy lemon cake
A soft, zesty treat perfect for any occasion!
🧾 Nutritional Info (approx. per slice — 10 slices)
- Calories: 220 kcal
- Carbs: 30g
- Fat: 9g
- Protein: 4g
- Sugar: 18g
✅ A light and refreshing dessert, lower in fat thanks to the yogurt and moderate oil.
🌿 Ingredients
For the Cake:
- 3 eggs
- 150g plain yogurt (can be replaced with Greek yogurt for extra creaminess)
- 150g all-purpose flour (or use almond flour for a gluten-free version)
- 100g cane sugar (adjust to 80g for a less sweet cake)
- 1 packet of baking powder (about 10-11g)
- 60ml vegetable oil (sunflower or coconut oil recommended)
- Juice and zest of 2 organic lemons
- A pinch of salt
Optional Add-ins:
- A handful of poppy seeds 🌱
- A teaspoon of vanilla extract
- Swap lemon for orange for a citrus twist 🍊
🍋 For the Glaze:
- 100g powdered sugar
- 2 tablespoons fresh lemon juice (adjust consistency as needed)
📝 You can skip the glaze for a lighter version, or use Greek yogurt with honey as a healthy alternative.
👩🍳 Instructions
- Preheat your oven to 350°F (180°C).
- In a large bowl, whisk the eggs with the sugar until pale and fluffy.
- Add the yogurt, oil, lemon zest, and juice, and mix until well combined.
- Sift in the flour, baking powder, and salt. Stir gently until the batter is smooth.
- Pour the batter into a greased or parchment-lined loaf pan.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before glazing.
- Prepare the lemon glaze by mixing powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake.
- Garnish with lemon zest, thin slices, or fresh mint leaves. 🌿
📝 Storage Tips
- Keeps well in an airtight container for up to 3 days at room temperature
- Can be frozen without the glaze for up to 2 months
💡 Pro Tip
Serve with a cup of mint tea or iced matcha for a refreshing combo! 🍵
