Step 2: Mix Dry Ingredients
- In a large bowl, sift together whole wheat flour, baking soda, baking powder, and salt.
- Stir to ensure the leavening agents are evenly distributed.
Step 3: Mix Wet Ingredients
- In another bowl, whisk together yogurt, eggs, honey (or maple syrup), oil, lemon zest, lemon juice, and vanilla extract.
- Whisk until smooth and creamy.
Step 4: Combine Wet and Dry Ingredients
- Pour the wet mixture into the dry ingredients gradually.
- Gently fold the batter using a spatula until just combined. Avoid overmixing to keep the cake light and fluffy.
Step 5: Bake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- The cake should have a light golden crust and spring back slightly when touched.
Step 6: Cool and Serve
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
- Once fully cooled, dust with powdered sugar or garnish with lemon slices if desired.
Tips for a Perfect Lemon Yogurt Cake
- Yogurt choice matters: Full-fat yogurt adds richness, while Greek yogurt makes the cake denser but creamier.
- Zest vs juice: Lemon zest provides the aromatic flavor, while juice gives a subtle tang—use both for balance.
- Moisture tip: If the batter seems thick due to whole wheat flour, add 1–2 tablespoons of milk or yogurt to loosen it slightly.
- Storage: Keep the cake in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
This Lemon Yogurt Cake is a wholesome, zesty treat that proves you don’t need white flour to create a moist, flavorful cake. Its tender crumb, subtle sweetness, and bright lemon notes make it a dessert that everyone will enjoy—without the guilt of refined sugar or flour.
If you want, I can also create a version with pictures for each step, so it looks like a mini recipe guide or magazine article. It would make it super easy to follow visually. Do you want me to do that?
No Responses Yet