Lemon Yogurt Cake
This Blueberry Lemon Yogurt Cake is bursting with fresh blueberries and zesty lemon, perfect for creating sweet moments with those you love
Equipment
- Bundt Pan (greased and floured)
- Small saucepan (for the glaze)
- Strainer (if making blueberry puree)
Ingredients
For the Cake
- 100 g unsalted butter softened
- 200 g white granulated sugar
- 4 eggs
- 1 cup plain yogurt 170g
- ½ cup lemon juice 120ml
- 360 g all-purpose flour + 1 Tablespoon to coat blueberries
- ½ teaspoon baking soda
- 2 teaspoons baking powder 14g
- Zest of 1 lemon
- 200 g blueberries coated lightly in flour
For the Glaze
- 1 cup confectioner sugar (powdered sugar)
- 1 tablespoon blueberry jam or strained blueberry puree
- Lemon juice add gradually for consistency
Instructions
To make the cake:
- Preheat your oven to 350F
- In a mixer or by hand, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, mix in the plain yogurt until fully combined.
- Gradually add the flour, alternating with the lemon juice. Mix just until combined after each addition.
- Stir in the baking powder and baking soda until fully incorporated.
- In a separate bowl, lightly toss the blueberries in a bit of flour to prevent sinking, then gently fold them into the batter along with the lemon zest.
- Pour the batter into the prepared Bundt cake pan. Bake in the preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and allow the cake to cool in the pan. Then, transfer it to a wire rack to cool completely before glazing.
To Make the glaze:
- If using fresh blueberries, heat them in a small saucepan until they soften. Pass them through a fine mesh sieve to make a jam or puree. Combine 1 tablespoon of the jam or puree with icing sugar, and gradually add lemon juice until you reach a pourable consistency. If the glaze becomes too thin, add more icing sugar to thicken.
- Once the cake is fully cooled, drizzle the lemon-blueberry glaze over the top. Let the glaze set for a few minutes before serving.
Notes
Disclaimer: I am not a nutritionist and calorie count its only a rough estimate based on common ingredient calorie counts and may vary depending on specific brands or substitutions used.