Fluffy Italian Lemon Yogurt Cake
Fluffy Italian Lemon Yogurt Cake is a light and refreshing dessert that combines the tang of yogurt with the bright flavor of fresh lemon. Simple to make and versatile, it’s a perfect treat for any occasion, offering a tender, airy texture with every bite.
Ingredients
- 4 eggs at room temperature
- 1 cup 200 grams granulated white sugar
- ½ cup 120 mL Greek yogurt (either full-fat or low-fat)
- ½ cup 120 mL light-flavored olive oil
- 1 lemon finely grated rind only (See Note 1)
- 1 teaspoon vanilla extract
- 2 cups 250 grams all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (180ºC) and grease and flour a large bundt cake pan.
- Using an electric mixer, beat the eggs and sugar together for two minutes until the mixture becomes light and fluffy.
- With the mixer on medium-low speed, slowly add the olive oil, followed by the yogurt, vanilla, and lemon zest. Beat until just combined.
- Sift the flour, baking powder, bicarbonate of soda, and salt through a fine mesh sieve into the egg mixture.
- Mix well for two minutes, scraping the sides of the bowl after one minute to ensure everything is incorporated.
- Pour the batter into the prepared bundt pan and bake for 35-40 minutes, or until a skewer inserted comes out clean.
- Let the cake rest for 5 minutes before removing it from the pan and transferring it to a wire rack to cool.
- Dust with powdered sugar and serve with a strong espresso or a milky coffee for the perfect pairing.