Ultra-Creamy Lemon Cake with 150g Natural Yogurt in Just 10 Minutes – A Deliciously Light and Tangy Dessert

3. Add Dry Ingredients:

• In another bowl, sift together the flour, baking powder, and salt. This will ensure even distribution of the baking powder and prevent lumps.
• Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can cause the cake to become dense.
• If you’re using vanilla extract, add it at this stage for a hint of extra flavor.

4. Bake the Cake:

• Pour the batter into the prepared cake pan and smooth the top with a spatula.
• Bake the cake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• If you’re using a microwave, bake for about 3-4 minutes on high power, checking every 30 seconds after the 2-minute mark.

5. Cool and Serve:

• Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
• Once cooled, dust the top of the cake with powdered sugar for a simple yet elegant touch.

6. Slice and Enjoy:

• Cut the cake into 8 equal slices, serve, and enjoy! You can pair this cake with a dollop of whipped cream or fresh berries for added indulgence.

Equipment Needed:

• 1 medium mixing bowl
• 1 small mixing bowl for dry ingredients
• Whisk
• Spatula
• 8-inch cake pan (round or square) or microwave-safe dish
• Toothpick (to check doneness)
• Wire rack for cooling

Recipe Variations:

1. Lemon Blueberry Cake: Add 1/2 cup of fresh blueberries to the batter before baking for a fruity twist. The blueberries will add sweetness and a pop of color to the cake.

2. Lemon Poppy Seed Cake: For a delightful crunch, add 1 tablespoon of poppy seeds to the batter. This variation gives the cake an extra layer of texture that pairs beautifully with the lemon flavor.

3. Vegan Lemon Cake: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg), and swap the yogurt for a dairy-free option such as coconut yogurt.

4. Lemon Cream Cheese Frosting: For a richer, indulgent topping, whip up a cream cheese frosting by mixing cream cheese, powdered sugar, and a dash of vanilla extract. Spread it over the cooled cake for an extra creamy layer of goodness.

5. Lemon and Coconut Cake: Add 1/4 cup of shredded coconut to the batter for a tropical twist. The coconut will add both flavor and texture, complementing the citrus perfectly.

Frequently Asked Questions (FAQs):

1. Can I make this cake ahead of time?

Yes! You can bake this cake a day or two in advance. Store it in an airtight container at room temperature for up to 2 days. If you prefer, you can refrigerate the cake to extend its freshness for up to 4 days.

2. Can I use Greek yogurt instead of natural yogurt?

Yes, Greek yogurt works great in this recipe. It will add a slightly thicker texture to the cake, making it even more decadent. Just be sure to use plain, unsweetened Greek yogurt to avoid altering the flavor.

3. What if I don’t have lemon juice or zest?

If you’re missing lemon juice and zest, you can use a tablespoon of lemon extract or lemon flavoring. Keep in mind that this may give a more subtle lemon flavor, so adjust to taste.

4. How can I make this cake less sweet?

If you prefer a less sweet cake, simply reduce the amount of sugar. Start with 1/4 cup of sugar and taste the batter. You can always add more if you prefer it sweeter.

5. Can I make this recipe as cupcakes?

Yes, you can easily transform this recipe into cupcakes! Simply pour the batter into a muffin tin lined with paper cupcake liners and bake at the same temperature for 12-15 minutes or until a toothpick comes out clean.

Notes:

• Consistency: The key to this cake’s ultra-creamy texture lies in the yogurt. Don’t skip this ingredient! It provides moisture and creaminess without making the cake too heavy.
• Flavor Boost: If you like a more intense lemon flavor, consider adding a tablespoon of lemon extract or a teaspoon of lemon zest to the frosting or as a glaze on top of the cake.
• Storage: Keep leftover cake in an airtight container to maintain its moistness. You can also freeze individual slices for later enjoyment.

Nutritional Information (Per Serving):

• Calories: 210
• Fat: 9g
• Saturated Fat: 1g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 16g
• Protein: 4g
• Cholesterol: 25mg
• Sodium: 95mg

Conclusion:

This ultra-creamy lemon cake is the perfect combination of tangy lemon and soft, airy texture, made with the power of natural yogurt. Ready in just 10 minutes, this cake is ideal for when you’re short on time but want something fresh, flavorful, and utterly satisfying. Whether you’re serving it for dessert, a special occasion, or just as a treat to brighten up your day, this lemon cake is sure to leave a lasting impression. Try it today and enjoy the zesty, creamy goodness that’s sure to become a new favorite in your recipe collection!