Easy Yogurt Cake with Lemon and Orange Jam Glaze Recipe
This Easy Yogurt Cake is a moist and flavorful loaf cake made with simple ingredients like yogurt, eggs, flour, and lemon zest. It’s perfect for a quick dessert or snack, with a delightful hint of citrus and a soft texture. The cake can be enjoyed plain or glazed with apricot or orange jam for an extra touch of sweetness and shine.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 cup (250gr) plain yogurt
- 1/2 scant cup (approx 80gr) vegetable oil (canola oil recommended)
- 2 eggs, at room temperature
- 1/2 Tsp vanilla essence
- 1–2 lemons, zest
Dry Ingredients
- 2 leveled cups (250gr) all-purpose flour or light spelt flour (or a mix of both)
- 2 tsp baking powder
- 1 pinch salt
Other
- 1/2 cup (100gr) white or unrefined cane sugar
- 3 Tbsp apricot or orange jam (for optional glaze)
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C) and position the oven rack in the middle to ensure even baking.
- Prepare the loaf pan: Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or line it with parchment paper to prevent sticking. If lining with parchment, greasing is unnecessary.
- Mix wet ingredients: In a large bowl, beat together the eggs and sugar until combined. Add the vegetable oil, lemon zest, and vanilla essence, mixing well. Then, stir in the yogurt (preferably not very cold) until the batter is smooth and uniform.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even leavening and seasoning.
- Incorporate dry into wet: Gradually add the dry mixture to the wet batter, folding gently just until all ingredients are combined. Avoid overmixing to keep the cake tender.
- Transfer to pan: Pour the batter into the prepared loaf pan and smooth the surface with a spatula for an even bake.
- Bake: Place the pan in the oven and bake for 35 to 40 minutes. Test doneness by inserting a skewer into the center of the cake; it should come out clean.
- Cool and glaze: Remove the cake from the oven and place it on a wire rack to cool completely. Optionally, warm 3 tablespoons of apricot or orange jam and brush it over the cooled cake to add shine and extra flavor.
Notes
- The yogurt should not be very cold to ensure smooth batter mixing.
- You can use all-purpose flour, light spelt flour, or a mixture of both based on preference.
- The lemon zest adds a fresh citrus note that complements the yogurt’s tanginess.
- Brushing the cooled cake with warm jam adds a lovely shine and sweetness but is optional.
- Make sure not to overmix the batter once the dry ingredients are added to keep the cake light and airy.
