If you haven’t guessed yet, loaf cakes are my favourite kind of cake to bake and this Lemon Yoghurt Cake is the latest addition to the group. This easy Lemon cake ticks all the boxes for a quick, fresh and soft loaf that is perfect for tea time. The addition of almond flour and sliced almonds on the top add to the texture, flavour and beauty of the loaf.
Using Yoghurt in Cakes
Yoghurt adds a lovely softness to the cake. This Semolina Yogurt Cake I posted earlier has the best texture that largely comes from using yoghurt. Another favourite cake that uses yoghurt is this Rose & Pistachio Loaf. You can’t fully appreciate this combination until you try it. If you’re confused about which kind of yoghurt to use, I always prefer using thick-set curd that comes in boxes. You can always use regular curd if you don’t find set curd. Make sure the yoghurt is fresh and not sour.
Making Different Flavours of Yoghurt Cake
You can use orange in this recipe to substitute for the Lemon or if that’s a flavour you prefer. The orange zest will add a great flavour to this cake as well. If you’d like to skip adding any citrus to the cake, that’ll work as well but honestly, citrus and loaves just work like magic. I’d stick to picking at least one of the two flavours here. Somehow the sound of a Lemon Yoghurt Cake sounds very appealing and difficult to ignore.
Lemon Yoghurt CakeCourse: Loaves, Tea time cakes
This easy Lemon cake ticks all the boxes for a quick, fresh and soft loaf that is perfect for tea time. The addition of almond flour and sliced almonds on the top add to the texture, flavour and beauty of the loaf.
190 gms butter, softened
1 cup sugar
Zest of 1 lime
1 1/2 cup flour
3/4 cup almond flour
1 tsp baking powder
1 1/2 tbsp yoghurt
1 tsp vanilla essence
2 tbsp almond flakes
- Preheat the oven to 170 C. Grease and line a loaf tin with butter and baking paper or dust with flour
- In a large mixing bowl, add the butter and sugar along with the lemon zest. Beat using an electric cake beater until the mixture is pale and creamy.
- Add the eggs, one by one, beating only until incorporated.
- Mix in the flour, almond flour and baking powder, beating on low speed.
- Then add the yoghurt and vanilla essence. Mix well until you have a smooth batter.
- Spoon the batter into your prepared loaf tin. Sprinkle the almond flakes on the top.
- Bake in a preheated oven at 170 for 65-70 minutes. The cake is done when a toothpick inserted in the middle of the cake comes out clean.
- Let the cake cool in the tin for at least 15 minutes before you take it out.
- Slice and serve fresh.
- You can refrigerate leftovers for up to a week. Microwave the cake for about 10-15 seconds before serving.