Nigella’s Lemon Yogurt Cake is made with lemon zest, flour, sugar, natural yogurt, vegetable oil, eggs, and baking powder, and topped with lemon icing resulting in a moist tangy treat that takes 55 minutes to be ready!
Try More Nigella Lawson Recipes:
💛 Why You’ll Love This Lemon Yogurt Cake Recipe:
- Simple and Quick: Easy-to-follow steps with minimal prep time.
- Moist and Citrusy: The yogurt ensures a moist texture, while the lemon adds a refreshing citrus flavor.
- Versatile: Ideal for various occasions, from casual tea times to formal desserts.
- Delightful Icing: The lemon icing adds a perfect balance of sweetness and tanginess.
❓ What Is Nigella’s Lemon Yogurt Cake Recipe?
Nigella’s Lemon Yogurt Cake combines lemon zest, flour, sugar, natural yogurt, vegetable oil, eggs, and baking powder, baked to perfection, and topped with delicious lemon icing.
🍋 Nigella Lemon Yogurt Cake Ingredients
For The Cake:
- 1 large lemon zest
- 6 ounces of self-rising flour
- 4 ounces of superfine sugar
- 5¼ fluid ounces of natural yogurt
- 5¼ fluid ounces vegetable oil
- 2 medium eggs
- ½ teaspoon baking powder
For The Lemon Icing:
- 57g unsalted butter
- 227g superfine sugar
- 1 lemon (zest and juice)
- 1 tablespoon natural yogurt
🥮 How To Make Nigella Lemon Yogurt Cake
- Preheat oven to 180 degrees Celsius. Grease and line the base of an 8-inch round cake tin.
- Combine the flour, sugar, baking powder, and lemon zest in a food processor. Mix in the yogurt, oil, and eggs until fully combined, scraping down the sides.
- Pour the mixture into the tin and bake for 35-40 minutes, until firm to the touch and just beginning to shrink away from the sides. Allow to cool for a few minutes and turn the cake out onto a wire rack.
For the icing:
- Combine the butter, icing sugar, natural yogurt, and lemon juice.
- Divide the cake in half lengthwise, then pipe icing into the spaces between the layers and on top. Alternatively, simply spread all of the icing on top of the cake.
- Sprinkle some lemon zest on top.
💭 Recipe Tips
- Fresh Ingredients: Use fresh lemons for zest and juice to maximize flavor.
- Room Temperature Ingredients: Allow yogurt, eggs, and oil to come to room temperature before mixing to ensure even blending.
- Proper Mixing: Mix the batter until just combined to avoid overmixing, which can result in a dense cake.
- Baking Time: Check the cake at the minimum baking time to avoid overcooking. It should be firm to the touch and slightly pulled away from the sides of the pan when done.
🍨 What To Serve With Lemon Yogurt Cake?
Serve Lemon Yogurt Cake with Pistachio Fudge,Coffee Ice Cream, a dollop of Mascarpone Icing, or a scoop of Lemon Mousse.
🎚 How To Store Leftovers Lemon Yogurt Cake?
- In The Fridge: Store leftover lemon yogurt cake in an airtight container for 3 to 5 days.
- In The Freezer: Wrap leftover lemon yogurt cake in plastic wrap and foil, then freeze for up to 3 months.
🥵 How To Reheat Leftovers Lemon Yogurt Cake?
- In The Oven: Warm leftover lemon yogurt cake on a baking sheet at 350°F for 10 to 15 minutes.
- In The Microwave: Heat leftover lemon yogurt cake in a microwave-safe plate for 30 to 45 seconds on medium power.
FAQs
Why did my lemon yogurt cake collapse?
Your lemon yogurt cake may collapse due to excess liquid or fat in the batter, causing it to become too heavy.
Can I use Greek yogurt instead of regular yogurt in a cake?
Yes, Greek yogurt can be used as a substitute for regular yogurt in cakes, providing a thicker texture and added richness.
Why does my lemon yogurt cake crack in the middle?
Your oven might be too hot, causing the cake to rise too quickly and crack in the middle during baking.
How do I know if my lemon yogurt cake is done baking?
To check if your lemon yogurt cake is done, insert a skewer into the center; it should come out clean without wet batter.
Try More Nigella Lawson Recipes:
Nigella Lemon Yogurt Cake Nutrition Facts
Amount Per Serving
- Calories 160.4
- Total Fat 5.8g
- Saturated Fat 0.8g
- Cholesterol 1.0mg
- Sodium 246.9mg
- Potassium 74.1mg
- Total Carbohydrate 23.6g
- Dietary Fiber 0.6g
- Sugars 3.2g
- Protein 5.6g
Nigella Lemon Yogurt Cake
Description
Nigella’s Lemon Yogurt Cake is made with lemon zest, flour, sugar, natural yogurt, vegetable oil, eggs, and baking powder, and topped with lemon icing resulting in a moist tangy treat that takes 55 minutes to be ready!
Ingredients
For The Cake:
For The Lemon Icing:
Instructions
- Preheat oven to 180 degrees Celsius. Grease and line the base of an 8-inch round cake tin.
- Combine the flour, sugar, baking powder, and lemon zest in a food processor. Mix in the yogurt, oil, and eggs until fully combined, scraping down the sides.
- Pour the mixture into the tin and bake for 35-40 minutes, until firm to the touch and just beginning to shrink away from the sides. Allow to cool for a few minutes and turn the cake out onto a wire rack.
- Combine the butter, icing sugar, natural yogurt, and lemon juice.
- Divide the cake in half lengthwise, then pipe icing into the spaces between the layers and on top. Alternatively, simply spread all of the icing on top of the cake.
- Sprinkle some lemon zest on top.
For the icing:
Notes
- Fresh Ingredients: Use fresh lemons for zest and juice to maximize flavor.
Room Temperature Ingredients: Allow yogurt, eggs, and oil to come to room temperature before mixing to ensure even blending.
Proper Mixing: Mix the batter until just combined to avoid overmixing, which can result in a dense cake.
Baking Time: Check the cake at the minimum baking time to avoid overcooking. It should be firm to the touch and slightly pulled away from the sides of the pan when done.