If you’re a fan of quick and easy desserts that you can’t go wrong, then this is your cake! It’s easy yogurt and lemon cake The recipe comes from Spain, where it is a staple for family gatherings, picnics and afternoon coffee breaks. It’s famous for its tasty lemon flavor, moist crumb, and how easy it is to make!
If you love Spanish desserts, be sure to try these recipes for magdalenas (muffins) and pear tart.
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introduction
Spanish Lemon Yogurt Cake has many names! Some call it yogurt cake (Yogurt cake) while others considered it 1, 2, 3 cake (cake 1, 2, 3). Why this unusual name?
Traditionally, Spanish home cooks made this cake with 1 container of yogurt, and I would use the same container to add oil, 2 containers of sugar, 3 containers of flour and 3 eggs: hence 1, 2, 3! It’s also a reference to how quick and easy it is to make this yogurt cake.
I first tasted this lemon yogurt cake at my sister-in-law’s. He often prepares it for his family, sometimes replacing the orange with lemon. I was surprised at how moist and flavorful it was from the combination of lemon zest and yogurt!
My weakness is delicious snack cakes like this one (my olive oil apple pie is another favorite). There’s no frosting on top, so they almost look healthy, right? I hope you have as much fun as I did!
ingredients
You wonder what ingredients you need for this moist yogurt and lemon cake? Here are the key ingredients of this recipe.
- Sugar: Here in Spain we generally cook with refined white sugar, but you can experiment with other sugars if you wish.
- Olive oil: In Spain we cook a lot with olive oil (usually extra virgin), which means that our baked goods have a delicious and unique taste and are a little healthier than if we used other oils. But if you prefer to use another vegetable oil, you can. Sunflower oil, canola oil, and walnut oil all work well.
- Vanilla extract: This is totally optional and actually not very traditional in Spain. But I love vanilla so I add it!
- Yogurt: For this recipe I use full fat Greek yogurt. I think it contributes to the moist texture of the cake. But you can use any plain, unsweetened yogurt or even sour cream.
See the recipe card for complete information on ingredients and quantities.
How to prepare yogurt and lemon cake
If you would like to see full ingredients and instructions, scroll to the end of the post for the printable recipe card.
- Combine the flour, yeast and salt in a bowl. (image 1)
- Mix the sugar, eggs, lemon zest, vanilla and yogurt in another bowl. (image 2)
- Add the dry ingredients to the wet ones, a little bit at a time. Stop whisking when completely combined. (image 3)
- Slowly add the oil until it is just combined; do not mix too much. (image 4)
- Pour the mixture in a greased donut mold, cake pan or bread pan and cook for 30-45 minutes, depending on the pan you use. (image 5)
- Check with a toothpick after 30 minutes and check again every 5 minutes. Remove when toothpick is clean. (image 6)
- Let it cool for about 10 minutes, then remove it from the mold and let it cool completely. (image 7)
- Cut the yogurt and lemon cake and enjoy this moist and tasty cake! (image 8)
Recipe FAQs
Yogurt is a fantastic addition to cake batter, as it adds moisture and fat (when using full-fat yogurt). Cakes baked with yogurt are generally very moist and flavorful and are not dry or crumbly. This moist, delicious texture can also be achieved by using sour cream.
I recommend using full fat yogurt for a richer flavor and texture, as it will add extra fat to the batter. If you’re in a pinch, use any unflavored yogurt or even sour cream.
Both of these dairy ingredients work very well in a cake recipe, especially in this lemon cake! The yogurt will create a lighter, moister cake, while the sour cream will make it even richer and denser.
Simply let the cake cool completely and then wrap it tightly in cling film followed by aluminum foil. Freeze for up to three months and thaw completely before eating.
Serve
It doesn’t get any better than a slice of yogurt and lemon cake and a hot café con leche! If you prefer coffee without milk, try a café Americano forte.
I love eating this cake after a traditional Spanish lunch. It’s the perfect ending to a delicious meal of Spanish roast chicken or an assortment of Spanish tapas.
Expert advice
- Pan size: a 9-inch pan or bundt pan both work well. People in Spain use what they have and keep an eye on the cake for baking time!
- cupcakes: Use cupcake molds and reduce cooking times; start checking them after 20 minutes.
- Freezing: Simply let cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely before eating.
Yogurt and lemon cake
This super simple lemon yogurt cake recipe gives you moist, flavorful results every time! This classic Spanish cake has long been a beloved treat across the country.
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Portions: 10 slices
Calories: 272.99kcal
Instructions
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Preheat the oven to 175°C (350°F). Grease the pan of your choice. If you use a plumcake mold or a round cake pan, line it with baking paper.
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Whisk flour, salt, and baking powder in a medium bowl until combined.
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Whisk together the yogurt, eggs, sugar, vanilla and lemon zest in a large bowl until well combined.
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Slowly whisk the dry ingredients into the wet ingredients. Stop when everything is well mixed and the batter is smooth.
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Gradually add the oil, stopping as soon as everything is combined.
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Pour the batter into the prepared pan and bake at 175°C (350°F) on the middle rack for 30-45 minutes. Check it with a toothpick after 30 minutes, and remove it from the oven as soon as the toothpick comes out clean.
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Allow the cake to cool for 10 minutes, then remove it from the pan. Let it cool completely, then slice and enjoy!
Notes
- Pan size: a 9-inch pan or bundt pan both work well. But in Spain people use what they have and keep an eye on the cake during preparation!
- cupcakes: They can also be cupcakes: simply use cupcake molds and reduce the baking time: start checking after 20 minutes.
- To freeze: This cake freezes well. Simply allow to cool completely and then wrap tightly in cling film followed by aluminum foil. Freeze for up to three months and thaw completely before eating.
Nutrition
Calories: 272.99kcal | Carbohydrates: 35.36G | Protein: 5.67G | Fat: 12.38G | Saturated fats: 1.95G | Polyunsaturated fats: 1.47G | Monounsaturated fat: 8.39G | Trans fats: 0.01G | Cholesterol: 50.1mg | Sodium: 227.85mg | Potassium: 68.11mg | Fiber: 0.55G | Sugar: 20.76G | Vitamin A: 72.28UI | C vitamin: 0.52mg | Soccer: 80.35mg | Iron: 1.28mg
Photography by Giulia Verdinelli
