If you are looking for a bright and refreshing dessert, this lemon cake is perfect. This lemon yogurt sponge cake recipe is worth saving because it does not require complex preparation or elaborate decoration, yet it turns out soft and moist after applying a simple lemon glaze.
Yogurt helps give the cake a tender texture, while the lemon zest and juice provide a sufficient citrus note, preventing it from becoming overly sweet. Using vegetable oil instead of butter also helps maintain the softness of the baked goods.
Lemon Yogurt Sponge Cake Recipe
Ingredients
For the sponge cake, you will need: ¾ cup white sugar, 2 large room-temperature eggs, 2 teaspoons finely grated lemon zest, ½ cup neutral oil, ¾ cup plain or Greek yogurt, 2 tablespoons lemon juice, 1½ cups all-purpose wheat flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
Lemon Glaze
For the glaze, you need: ¼ cup lemon juice and 1½ cups powdered sugar. For a thicker glaze, simply mix in a little extra powdered sugar until the desired consistency is reached.
Instructions
Preheat the oven to 160°C (320°F). Grease and line a 15 cm round baking pan with parchment paper. In a large bowl, beat together the sugar, eggs, and lemon zest until smooth. Add the oil, yogurt, and lemon juice, then beat until smooth. Sift the flour, baking powder, and salt. Mix until combined, avoiding overmixing after adding the flour, as this can affect the texture of the finished cake. Pour the batter into the prepared pan. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes before turning it out onto a rack. Beat the lemon juice and powdered sugar until smooth, then pour or spread the glaze over the cake. Allow the glaze to set before serving.
Instructions (Alternative)
Alternatively, preheat the oven to 160°C and prepare a 15 cm pan. In a large bowl, mix the sugar, eggs, and lemon zest. Then add the oil, yogurt, and lemon juice and beat until smooth. Sift the flour, baking powder, and salt, mixing until combined. It is important not to overmix after adding the flour. Pour the batter into the pan. Bake for 50–60 minutes, checking for doneness with a toothpick. After cooling in the pan for 10–15 minutes, transfer the cake to a rack. Beat the lemon juice and powdered sugar, pour over the cake, and wait for the glaze to set before serving.
Why Yogurt Works So Well for Lemon Cake
Yogurt adds moisture to the batter and contributes to a tender structure. Plain yogurt can be used in recipes instead of buttermilk, and Greek yogurt is also often used in baking. Both plain and Greek yogurt are suitable for this recipe; if using Greek yogurt, it is recommended to choose a full-fat version for a richer flavor.
How to Achieve a Smooth Lemon Glaze
The glaze should be thick enough to cover the cake but liquid enough to spread evenly over the surface. Start by beating the lemon juice and powdered sugar. If the mixture seems too thin, add a little more powdered sugar. If it is too thick for drizzling, it can be thinned with a small amount of additional lemon juice. To keep the glaze visible on the surface, allow the cake to cool before applying it. If you prefer the lemon topping to soak into the cake, traditionally warm syrup and holes poked in the cake are used.