This Ultra-Moist Lemon Cake is a vibrant celebration of lemon in every slice. It combines the tangy zest and juice of fresh lemons with the richness of almonds and yogurt, creating a moist, flavorful base. Topped with a lemony glaze that seeps into the cake, this dessert is not only delicious but also strikingly aromatic. It’s the perfect balance of sweet and tart, with a texture that melts in your mouth.
Why You’ll Love This: The delightful zing of lemon coupled with the subtle nuttiness of ground almonds makes this cake uniquely appealing. The addition of yogurt keeps the cake exceptionally moist, ensuring that each bite is better than the last. This cake is refreshingly light, making it a fantastic choice for all who enjoy citrus flavors without overwhelming sweetness. Its simplicity, paired with the joy of bright lemon flavors, will surely make it a favorite.
Perfect Occasion: This Lemon Cake is perfect for spring and summer gatherings, picnics, or any occasion where a light, refreshing dessert is desired. It’s fantastic for tea parties, Easter celebrations, or as a sweet ending to a casual lunch. This cake also makes a thoughtful homemade gift or a cheerful addition to a bake sale.
Decoration Tips: For an elegant presentation, drizzle the lemon glaze over the cake and allow it to set slightly before adding a sprinkle of lemon zest on top. Edible flowers, such as violets or marigolds, can be placed around the edges for a pop of color. If serving at a special event, consider using lemon slices or candied lemon peels as garnish for an extra touch of sophistication.
Ingredients:
- For the cake:
- 3 eggs
- 120g sugar
- 1 packet vanilla sugar
- 1 tbsp lemon zest
- Juice of half a lemon
- 70g flour
- 100g ground almonds
- 1 packet vanilla pudding powder
- 3 tsp baking powder
- 50ml neutral oil
- 150g yogurt (3.5% fat)
- 1 pinch of salt
- For the glaze:
- 150g powdered sugar
- 3 tbsp water
- 2 tbsp lemon juice
- Start by whisking eggs with sugar and vanilla sugar until light and fluffy.
- Gradually incorporate lemon zest, lemon juice, flour, ground almonds, vanilla pudding powder, baking powder, oil, yogurt, and a pinch of salt into the egg mixture, stirring well after each addition.
- Pour the batter into an 18 x 28 cm baking tray lined with parchment paper. Bake in a preheated oven at 180°C (356°F) for about 25 minutes. Don’t forget to do the toothpick test to ensure it’s baked through.
- Allow the cake to cool slightly. Then, using a fork, poke holes across the top. This will help the glaze to penetrate the cake.
- Prepare the glaze by mixing powdered sugar with water and lemon juice until smooth. Pour the glaze over the cake, allowing it to seep into the holes and set on the surface.
- Finish by sprinkling additional lemon zest over the glazed cake for an extra burst of flavor and decoration.
Enjoy this delightful lemon cake as a refreshing treat that brightens your day!
