Lemon cake is a popular dessert with grownups and kids. The light and refreshing taste of lemon goes with many flavors. You can top it with coconut flakes, chocolate glaze, fruit preserves, cream cheese frosting, chocolate-hazelnut spread, or serve it with whipped cream and ice-cream. That’s the wonder of lemon cake – it’s classic taste pairs up nicely with endless flavors in your kitchen.
This recipe is also very easy to make, with simple ingredients and straightforward process.
In this recipe I used sunflower seed oil. However, if you prefer a more rich and creamier flavor, you can use two sticks (about 200 grams) of butter that’s melted, instead of oil. I also made this recipe using rapeseed oil, but I prefer the sweeter taste of sunflower seed oil.
As always, I try to use the least amount of sugar as possible. For this recipe instead of a whole cup of sugar I reduced it to 3/4 of a cup, and it still turned out delicious. Why add the extra calories if you don’t have to.
To make this lemon cake as fluffy as possible and less dense, I use cake flour from Poland, type 450 that contains less protein than the all-purpose type.
Ingredients
- 2 cups cake flour (type 450)
- 3 tbsp potato flour
- 4 whole eggs
- 3/4 cup sugar
- 3/4 cup sunflower or rapeseed oil
- 3/4 cup plain yogurt
- 1 whole lemon
- 2 tsp baking powder
- 2 tbsp shredded coconut
Instructions
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Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius.
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In a medium bowl mix the eggs with sugar until fluffy.
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While continuing to mix, slowly pour in the oil.
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Continue mixing while adding lemon juice squeezed from the lemon and the zest from the lemon peel.
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Add the yoghurt and mix it all together.
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In a measuring cup mesure two cups of flour, add baking powder and potato flour. Mix it all together and add it to the previously mixed wet ingredients.
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Mix it gently all together with a spoon.
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Prepare a baking dish with some grease and coconut flakes.
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Pour in the mixture into a baking dish and bake for 45-50 minutes.
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Enjoy!
{ 2 comments… read them below or add one }
What is natural yogurt? Is it plain yogurt? Greek yogurt? What brand do you use? Thank you!
Beverley, thanks for your question. In this recipe, natural yogurt is indeed plain yogurt. My favorite brand in the U.S. is Wallaby 2% milk fat plain yogurt. It’s very creamy. But I also use Chobani or Fage 2% milk fat greek yogurt. I prefer 2% or 1.5% milk fat yogurt because I find that the 0% milk fat has an odd flavor and aftertaste. Plus, I like a little bit of fat in my dairy, especially for baking because of creamier texture and richer taste. Hope this helps 🙂