Super moist and perfectly dense this lemon yogurt cake will please your afternoon cake cravings. Free from all nuts and soy.
Since moving to Germany, I have taken to the custom of coffee and cake in the afternoon. I don’t do it every day, but once in a while it’s a fun thing to look forward to as the work day is slowly wrapping up. Germany has fantastic cakes, from Käsekuchen to Apfelstrudel to Sachertorte they all look fabulous: dense, full of flavor, and cross-contaminants. Which means the bakery is off limits for this allergy girl. Boo. But that’s ok because this lemon yogurt cake is easy to make and goes perfectly with coffee. And it also makes a delicious and exciting breakfast treat. Trust me it is a sweet way to start the day (pun intended ;P).
I use to make this cake a lot and have recently resurrected it after I realized all my Pins where of pound cakes or the like. Craving a dense, cakey bread? You bet.
I’ve made this cake with whatever yogurt was in the house and it turns out just fine. If it is flavored yogurt, I may leave out the lemon or rosemary depending on the fruit combinations.
Also, I have adjusted the recipe for the ‘no such thing as proper brown sugar in Germany’ thing going on here! In the notes, you can see the proper proportions if you are lucky enough to get you hands on some soft brown sugar.
Get the coffee brewing ‘cause we about to bake!
Easy lemon yogurt cake that’s dense and juicy! The recipe was developed from this wonderful yogurt cake recipe I found years back and has gone through many variations, drawing inspiration from other dense cake recipes such as a lemon drizzle cake recipe I got from a friend.
- 3/4 cup castor sugar
- 1/4 cup honey
- 1/2 cup butter (room temperature)
- Zest of one lemon
- 1 tsp of rosemary finely chopped (optional)
- 1/2 tsp vanilla extract
- 1 egg
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup yogurt (I prefer using vanilla)
- Juice of one lemon
- 1/4 cup water
- 1 tbsp honey
- 1 tbsp butter
- 1 cup icing sugar
- Preheat your oven to 350°F or 180°C.
- Line a loaf pan with parchment paper, have the lining go above the pan to make lifting out the cake easier.
- Cream the butter, sugar and honey until smooth.
- Add the lemon zest, rosemary, and vanilla to the butter mixture and mix until fully incorporated.
- Beat in the egg.
- Sift the flour, baking powder, and baking soda together in a separate bowl.
- Add the dry ingredients and yogurt into the butter mixture in three alternating batches. Mix until everything is incorporated and the dough is smooth.
- Transfer the dough to the pan and bake for 50 minutes or until a toothpick comes out clean.
- While the dough is baking, prepare the syrup by adding all the ingredients in a pot. Place the pot over medium heat and stir until all of the ingredients have melted. Continue to let it simmer for five minutes. Take it off the heat and let cool.
- When the cake is fully baked, poke holes throughout the top and pour the syrup over. Let the syrup soak into the cake and then enjoy!
Instead of using 3/4 cups of castor sugar and 1/4 cup of honey you can use 1 cup of brown sugar.
- Category: Desert
- Serving Size: 1 large slice
Kortney is your typical atopic triad! She manages asthma, eczema, environmental and food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!