Calling all lemon lovers! This lemon cake is lemony, tangy, moist, fluffy and delicious. It’s amazing to eat it plain, even more amazing with lemon glaze, but truly incredible to go with some lemony whipped cream and fresh berries. So wonderful for your summer backyard party.
The beauty of this cake is its simplicity, its lovely texture and amazing flavor. An one-bowl recipe that you don’t have to worry about dishes. Just mix together all wet ingredients before adding in the dry ones. Really fool-proof! While the cake is warm, I added some lemon syrup and let it slowly absorb into the cake. And the result is a moist, spongy, luscious and delicious lemon cake.
This lemon yogurt cake is perfect for any time of the day. You would want to eat it for breakfast, snack or dessert. I dressed the cake with some lemony whipped cream and fresh berries on top. By just whisking a little of the already made lemon syrup in the whipping cream, the silky smooth and fluffy lemon whipped cream is a perfect compliment to the cake. Finally nothing is easier and more beautiful to decorate the cake with some fresh berries.
Ingredients (8-inch cake):
Lemon Yogurt Cake
1/2 cup canola oil
3 large eggs, room temperature
1 cup granulated sugar
1 tablespoon lemon zest
1 cup plain yogurt
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1/3 cup lemon juice
Lemon Whipped Cream Topping
1 cup whipping cream
1 cup fresh berries
1 teaspoon lemon zest
Preheat oven to 350F. Grease an 8-inch round cake pan.
In a large mixing bowl, whisk together oil, eggs, sugar, lemon zest and yogurt until well combined.
Fold in the flour, baking powder and salt until incorporated.
Pour the cake mixture into the prepared cake pan.
Bake 45 to 50 minutes or until a toothpick inserted in the cake centre comes out clean.
To prepare the syrup, place all the ingredients into a saucepan. Bring to the boil and stir until the sugar has dissolved. Reserve a table for the whipped cream. Set aside.
When the cake is done, let it cool in pan for 5 minutes. Run a pairing knife around the edge of the cake to loosen it from the pan. Peel off the parchment paper. Place cake on a wire rack.
Pour the syrup on the warm cake, allow it to soak the syrup and cool completely.
To prepare the topping, whisk the whipping cream and the reserved lemon syrup until it holds firm peaks. Gently spread a thick layer of whipped cream on top of the cake.
Garnish with fresh berries and lemon zest.