Introduction
Welcome to a delightful twist on classic cake recipes — the Lemon Yogurt Cake with Cream Cheese Frosting. This dessert combines the brightness of fresh lemons with the richness of yogurt and the creamy tanginess of cream cheese frosting. Perfect for breakfast, brunch, or as an afternoon treat, this cake is moist, fluffy, and packed with flavor. Whether you’re baking for family, friends, or simply indulging in your own love for citrusy desserts, this recipe is sure to impress.
The History
Cake has long been a beloved dessert across cultures, but the lemon yogurt cake is a more modern invention, rooted in Mediterranean and Middle Eastern baking traditions where yogurt has been used for centuries to create moist and tender baked goods. The addition of yogurt not only enhances texture but also adds a slight tang that complements the bright zest of lemon. Over time, bakers have paired it with various frostings, and the combination of lemon and cream cheese has become especially popular for its perfect balance of sweet and tart.
Ingredients Breakdown
- Lemons: Provide both zest and juice, offering vibrant citrus flavor.
- Yogurt: Adds moisture and tenderness to the cake while contributing a subtle tang.
- Flour: The base structure of the cake, typically all-purpose flour works best.
- Baking Powder: Helps the cake rise and achieve a light texture.
- Eggs: Bind the ingredients together and add structure and richness.
- Butter: Adds richness and depth to the flavor profile.
- Sugar: Sweetens the cake and balances the tartness of lemon and yogurt.
- Cream Cheese: For the frosting, it brings a rich and tangy contrast to the sweetness.
- Powdered Sugar: Sweetens the frosting and helps give it a smooth, spreadable consistency.
- Vanilla Extract: Enhances the overall flavor and rounds out the sweetness.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or round cake pan.
- In a medium bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking powder, and a pinch of salt.
- In a large mixing bowl, beat together 3/4 cup unsalted butter (softened) and 1 1/2 cups granulated sugar until light and fluffy.
- Add 3 large eggs, one at a time, beating well after each addition.
- Mix in the zest of 2 lemons and 1/4 cup fresh lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup plain yogurt, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- To make the frosting: In a bowl, beat together 4 oz cream cheese and 4 tbsp unsalted butter until smooth.
- Add 1 1/2 cups powdered sugar and 1 tsp vanilla extract, then mix until creamy and spreadable.
- Frost the cooled cake generously and garnish with lemon zest or slices if desired.
Tips
- Use room temperature ingredients to ensure a smooth batter and even baking.
- Don’t overmix the batter once adding the dry ingredients to avoid a dense cake.
- If the top starts to brown too quickly during baking, cover loosely with aluminum foil.
- For extra lemon flavor, add a splash of lemon extract (1/2 tsp) to the batter.
- Chill the cake briefly before frosting for cleaner application.
Variations and Customizations
- Glaze Option: Skip the frosting and drizzle a simple lemon glaze made with powdered sugar and lemon juice.
- Berry Infusion: Fold in fresh or frozen blueberries or raspberries into the batter before baking.
- Nutty Twist: Add chopped almonds or walnuts to the batter for added crunch.
- Herb Addition: Try adding a touch of fresh thyme or lavender for a floral twist.
- Dairy-Free: Substitute the yogurt with a plant-based alternative and use vegan butter and cream cheese options.
- Lime Version: Swap lemon for lime for a tropical variation.
Health Considerations and Nutritional Value
This Lemon Yogurt Cake offers some nutritional benefits from the yogurt, which provides probiotics and calcium. However, due to the sugar and butter content, it should be enjoyed in moderation. Using low-fat yogurt and reduced-fat cream cheese can cut down on saturated fat. You can also reduce the sugar by up to 1/4 cup without compromising taste too much. Each slice contains approximately 350–400 calories depending on portion size and frosting amount.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup plain yogurt
For the Frosting:
- 4 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350°F (175°C). Prepare a 9-inch loaf or round cake pan by greasing and lightly flouring it.
- Sift flour, baking powder, and salt into a bowl; set aside.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in lemon zest and juice.
- Alternately add dry ingredients and yogurt to the wet mixture, starting and ending with dry ingredients.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before preparing the frosting.
- Beat cream cheese and butter together until smooth.
- Add powdered sugar and vanilla extract, then continue beating until smooth and spreadable.
- Spread frosting evenly over the cake and serve.
FAQ
Can I use Greek yogurt instead of regular yogurt?
Yes! Greek yogurt works well and adds more protein and a slightly thicker texture. If using full-fat Greek yogurt, you may want to thin it slightly with a tablespoon of milk or water for easier mixing.
Can I make this cake ahead of time?
Absolutely. The cake can be baked a day in advance and stored at room temperature, covered. Frost just before serving to keep the texture fresh.
How do I store leftover cake?
Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture.
Can I freeze the cake?
Yes, wrap unfrosted cake layers tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw completely
