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Nigella Lemon Yogurt Cake

Nigella Lemon Yogurt Cake
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This supremely moist, tender loaf cake gets its delicate crumb from full-fat Greek yogurt and a generous amount of bright lemon. The simple lemon syrup soak ensures every bite is bursting with citrus flavor, while the optional glaze adds a beautiful finish and extra tang.

Ingredients

Scale
  • For the Cake:
  • 1 1/2 cups (180g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (240ml) full-fat plain Greek yogurt
  • 1/2 cup (120ml) vegetable oil
  • Zest of 2 large lemons (about 2 tablespoons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • For the Lemon Syrup:
  • 1/4 cup (60ml) fresh lemon juice
  • 1/4 cup (50g) granulated sugar
  • For the Optional Glaze:
  • 1 cup (120g) confectioners’ sugar, sifted
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (177°C). Grease a standard 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on the two long sides. This ensures easy removal after baking and prevents the delicate cake from sticking and tearing.
  2. In a medium bowl, whisk together the sifted flour, baking powder, and fine sea salt until thoroughly combined. Sifting the flour aerates it, leading to a lighter cake texture, while whisking ensures the leavening agent is evenly distributed for consistent rise.
  3. In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar for about a minute. This process releases the essential oils from the zest, infusing the sugar with intense lemon flavor that permeates the entire batter.
  4. Add the room-temperature eggs to the lemon sugar. Using a hand mixer or a sturdy whisk, beat on medium-high speed for 3-4 minutes until the mixture is pale, thick, and has doubled in volume. This step incorporates air, which is crucial for the cake’s structure and lift.
  5. With the mixer on low speed, gradually stream in the vegetable oil until fully incorporated. Then, add the Greek yogurt, 2 tablespoons of lemon juice, and vanilla extract, mixing just until smooth. The oil and yogurt provide unparalleled moisture and a tender, velvety crumb.
  6. Add the dry flour mixture to the wet ingredients in two additions, folding gently with a spatula after each until just combined and no dry streaks remain. Overmixing at this stage will develop the gluten in the flour, resulting in a tough, dense cake.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan firmly on the counter 2-3 times to release any large air bubbles. Bake on the center rack for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown and springs back when lightly pressed.
  8. While the cake bakes, make the lemon syrup. In a small saucepan, combine 1/4 cup lemon juice and 1/4 cup granulated sugar. Heat over medium-low heat, stirring constantly, just until the sugar dissolves completely—about 2-3 minutes. Do not let it boil or reduce. Remove from heat and set aside.
  9. As soon as the cake comes out of the oven, place the pan on a wire rack. Immediately poke deep holes all over the top of the warm cake using a skewer or toothpick. Slowly pour the warm lemon syrup evenly over the surface, allowing it to soak in completely. This step keeps the cake incredibly moist and intensifies the lemon flavor.
  10. Let the cake cool in the pan for 20 minutes. Then, using the parchment paper overhang, carefully lift the cake out and transfer it to the wire rack to cool completely. Cooling in the pan for too long can cause steam to make the bottom soggy.
  11. For the optional glaze, whisk together the sifted confectioners’ sugar and 2 tablespoons of lemon juice in a small bowl until smooth. Add the remaining tablespoon of juice if needed to reach a thick but pourable consistency. Drizzle the glaze over the completely cooled cake.
  12. Allow the glaze to set for at least 30 minutes before slicing. Use a sharp, serrated knife in a gentle sawing motion for clean slices. The cake is best served at room temperature to fully appreciate its moist, tender texture and bright citrus flavor.

Notes

Storage: Store the cooled, glazed or unglazed cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cooled cake tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw overnight at room temperature. The cake does not require reheating but can be briefly warmed in a 300°F (149°C) oven for 5-7 minutes if desired.

Nutrition

Keywords: nigella lemon yogurt cake, lemon yogurt loaf, moist lemon cake, easy lemon dessert, yogurt cake recipe, one-bowl cake, citrus pound cake, afternoon tea cake, weekend baking, simple dessert, Nigella Lawson inspired, Greek yogurt cake

Find it online: https://chefnigellarecipes.uk/nigella-lemon-yogurt-cake/