When life hands you lemons, make a mouthwatering Lemon Yogurt Cake! This recipe combines the tangy freshness of lemons with the creamy richness of yogurt, resulting in a moist and fluffy treat. Topped with a luscious lemon simple syrup and a dollop of heavenly whipped cream, this cake is a true citrus lover’s dream come true.
Lemon Cake with Whipped Cream
This lemon cake with lemon simple syrup and fluffy whipped cream is a perfect treat for any occasion. It is full of lemon flavor, moist and absolutely delicious.
Ingredients
Lemon Cake:
- 1½ cup all-purpose flour - 180 grams
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature - 113 grams
- ¾ cup granulated sugar - 150 grams
- 1½ tablespoons lemon zest
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup plain or Greek yogurt - 120 grams
- 3 tablespoons fresh lemon juice
Lemon Syrup:
- ⅓ cup lemon juice
- ⅓ cup granulated sugar - 66 grams
- Lemon peel of half a lemon
Whipped Cream Topping:
- ½ cup heavy whipping cream
- 1 tablespoon confectioner's sugar
- ½ teaspoon vanilla extract
Instructions
Lemon Cake:
- Preheat the oven to 350°F (176°C). Grease and flour a Charlotte Cake Pan (6 cups capacity) if using or grease and line a 8-inch round cake pan.
- Whisk flour, baking powder, baking soda and salt into a bowl. Set aside.
- Mix yogurt and lemon juice together, set aside.
- In a mixing bowl, add in butter, sugar and lemon zest. With the paddle attachment, start beating on medium high for about 2-3 minutes (scrape the bowl with a spatula half way through) until light and fluffy.
- Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined. Add vanilla extract and mix.
- Add half the dry ingredients and mix on low for a few seconds then add in yogurt and lemon juice, mix. Finally add the rest of the dry ingredients and mix until just combined.
- Transfer the batter to the prepared pan and bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. In the meantime, prepare the syrup.
- Combine lemon juice and sugar in a sauce pan and bring to a boil on medium high heat. Reduce the heat to low and simmer for 5 minutes until slightly thickened. Add the lemon peel and take the pan off the heat. Let it cool down for 15 minutes.
- When the cake is baked, let it cool down in the pan for 10 minutes, then invert it on a serving plate.
- Using a toothpick, poke many holes on the surface of the cake. Using a spoon, slowly pour the syrup on top. Let it soak and for the cake to cool down completely before frosting.
Prepare the Whipped Cream:
- Using a mixer with a whisk attachment, whip the heavy cream, sugar and vanilla extract in a medium bowl until medium peaks form.
Assembly:
- After the cake has cooled down, top it with as much whipped cream as you like. Decorate the top with lemon slices and lemon zest if desired.
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