A Tender and Moist Cake Topped with a Smooth and Citrusy Icing
Indulge in the delicate sweetness of this Fluffy Vanilla Cake, a light and airy dessert that is simple yet satisfying. The cake is made with a blend of yogurt, oil, and eggs, giving it an incredibly soft texture and a subtle richness. The batter is gently flavored with vanilla, providing a classic and comforting taste that pairs beautifully with the smooth, tangy lemon icing. This cake is perfect for those moments when you crave something sweet yet not overwhelming—a treat that is as delightful to the eyes as it is to the taste buds.
Why You’ll Love This Recipe
You’ll adore this recipe for its simplicity and versatility. The cake itself is wonderfully moist thanks to the yogurt, and the sunflower oil ensures a tender crumb that stays soft for days. The combination of vanilla and lemon adds a refreshing brightness to the flavor profile, while the airy texture makes it a joy to eat. The icing is the perfect finishing touch, balancing sweetness with a hint of tartness. This cake can be enjoyed on its own or dressed up for special occasions, making it a go-to recipe for both casual snacking and elegant desserts.
The Perfect Occasion
This Fluffy Vanilla Cake is ideal for any occasion, whether you’re serving it as an everyday treat or presenting it as a stunning centerpiece for a gathering. Its light and airy texture makes it a great choice for spring and summer parties, brunches, or tea-time treats. The cake’s simplicity also makes it adaptable—add some fresh berries or a dusting of powdered sugar for a fancier presentation. Whether you’re celebrating a birthday, hosting a baby shower, or simply enjoying a slice with your coffee, this cake is a crowd-pleaser.
Decoration Tips
To give this cake a more polished look, drizzle the lemon icing over the top and allow it to gently flow down the sides. You can also finish the cake with some finely grated lemon zest for an added pop of color and a burst of citrus aroma. If you’re looking to add a bit of texture and flair, sprinkle the top with slivered almonds or toasted coconut. For a fresh touch, consider garnishing with a few edible flowers or fresh mint leaves. These simple additions will elevate the cake from a classic dessert to a visually stunning centerpiece.
For the Cake:
- 3 eggs
- 80g sunflower oil
- 150g sugar
- 210g all-purpose flour
- 1 packet of baking powder
- 1 packet of vanilla sugar or 1 teaspoon vanilla extract
- 130g plain yogurt
- Pinch of salt
- In a large mixing bowl, beat the eggs and sugar together until the mixture is pale and creamy. Gradually add the sunflower oil while continuing to mix.
- Stir in the yogurt and vanilla until well combined.
- In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
- Pour the batter into a greased and lined cake pan.
- Bake in a preheated fan oven at 170°C (340°F) for approximately 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, allow the cake to cool completely before adding the icing.
For the Lemon Icing:
- 200g powdered sugar
- 1 egg white
- 8 drops of fresh lemon juice
- Begin by beating the egg white in a clean mixing bowl until it forms stiff peaks.
- Gradually add the powdered sugar, one tablespoon at a time, beating well after each addition until the mixture becomes thick and glossy.
- Slowly incorporate the lemon juice, drop by drop, mixing thoroughly until you reach your desired consistency. The icing should be smooth and spreadable but not too runny.
- Once the cake has cooled, drizzle or spread the icing over the top, allowing it to set before serving.
Enjoy!
