Soft, juicy, spongy and intense flavor, this is this natural yogurt cake and lemon. The juice of this fruit causes the cake to be wet, in addition to aromatic, while yogurt is in charge of providing that soft and delicate texture. In short, a delicious lemon and yogurt cake. We highlight that we have not used egg so that allergic people can also try it. Likewise, in case of having some lactose intolerant, natural yogurt can be used without lactose and vegetable milk. If you want to know how to make lemon cake with yogurt, in recipesgratis we share the necessary ingredients and the step by step you should follow. Get to work with this recipe of yogurt and lemon cake and tell us what you think. We will give you some tricks to make it more spongy!
| 🚻 10 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make lemon cake with yogurt: |
| 1 NATURAL YOGUR 2 glasses of sugar 3 vessels of pastry flour 1 glass of olive oil 1 glass of milk (it can be vegetable) 2 teaspoons of baking powder 1 lemon lemon lemon |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make lemon cake with yogurt:
1. Before starting, it should be noted that the meter vessel of the list of ingredients for yogurt and lemon cake is yogurt. That said, we start mixing yogurt with sugar.
2. Then, add the oil and continue beating. We can use electric or manual rods, as well as the blender if we want to speed up the process.
Trick: If you don have oil, you can use butter.
3. We pour the milk and mix. We can use the type of milk that we like the most to make the lemon cake with yogurt without egg. Another option would be to replace this ingredient with two eggs but, as we have said, we have preferred not to use them.
Trick: You can also replace the milk with mounted cream so that the natural yogurt cake is more spongy.
4. Add the zest of half a lemon and the juice of the entire lemon. If you like that the homemade lemon cake with yogurt has a rather acidic flavor, add the zest of the entire lemon. Now, if you prefer to be sweeter, use a small lemon.
5. Now, add the sifted flour with the baking powder and integrate making surround movements with a spatula. In turn, we preheat the oven with heat up and down to 200 ºC.
6. We grease a mold with oil and pour the mass of the natural yogurt cake and lemon. We have used a rectangular mold about 26 cm long, but a round 20 cm in diameter could also be used. Bake the cake with heat only down and at 180 ºC for approximately 40 minutes.
7. We perform the stick test to verify that the cake is made inside. If we observe that it has a little left, we leave it a few more minutes. Depending on the type of oven, cooking time can vary, so we recommend checking its point from 30 minutes, before not because we could stay the raw cake inside.
Trick: For the surface to be golden and crispy, it activates the heat up 10 minutes before the end of cooking.
8. Let it cool completely before unmolding and, once cold, we remove it from the mold, sprinkle glasses over and ready. We can also decorate the lemon cake and yogurt recipe with chocolate ganache, which fits perfectly with the citrus flavor.
