Simple Syrup Lemon Yogurt Cake

Estimated reading time: 7 minutes

Lemon Yogurt Cake is a moist dessert soaked with a citrus simple syrup.

It’s a five-star cake that can be made before you plan to serve it.

Five Star Simple Syrup Lemon Yogurt Cake
Five Star Simple Syrup Lemon Yogurt Cake

A Yogurt Dessert You Eat With A Fork

Last Saturday was a girls’ night, and the five of us had decided that we would have a pot-luck supper.

I do enjoy meeting up with the girls.

Chatting, relaxing, and eating good homemade food is something we need to do often.

I decided to make them my food creation guinea pigs and to try a few different tastes and flavors while we were all together.

They never co-complain, and I love to whip up new ideas in the kitchen and see what my friends and family think of them.

I like to combine different tastes, and today was no different.

In my refrigerator, I had lemons and natural Greek yogurt that needed to be used up and some eggs.

Many people use yogurt in various recipes, so a Greek yogurt cake paired with lemon citrus popped into my head.

At the very least, I knew that with the girls, we needed something sweet and savory for our potluck, so a fresh lemon cake for dessert with yogurt was what I set out to create.

Lemons 101

I love lemons.

Lemons are versatile and can be incorporated into any meal, whether baking, rice dishes, meat, fish, or the perfect end to a tequila shot.

During this time of year, lemons are reasonably priced, although not as cheap as you may find them in the grocery store in the summertime.

Using fresh lemons in any recipe instead of concentrate makes a massive difference in the burst of new flavor.

In the summer, when the price of lemons is lower, I load up because I love making homemade lemonade for my kids since they love it so much.

As soon as a jug of homemade lemonade is made, they drink it and then ask me to make more.

I love it when my kids are happy, and if I have to make them happy by creating homemade fresh drinks, desserts, and meals, I will do that for them.

Even though I love to cook, there is the odd day that I don’t feel like cooking, and we head out for a family dinner at a local restaurant, which inspires me to make new creations.

Budgeting family time for entertainment is as essential to my family as eating wholesome foods I create in our kitchen every week.

This time of year, though, my homemade lemonade comes in handy when someone in the family gets a cold.

I mix the lemonade with some honey and hot water to form a sweet, hot drink, which is excellent for soothing sore throats.

How To Make Simple Syrup

lemon-citrus-syrup

Mr.CBB is a big fan of the pound cake and making a simple syrup to soak through the cake.

It’s a great way to create a wonderful flavor to add to a traditional pound or Madeira cake.

I poke holes at the top of my cake, then pour the citrus syrup on top and let it sit until it has absorbed all the syrup.

Mr.CBB created an orange ricotta pound cake with a yogurt amaretto whipped cream that made my mouth water.

It follows the same principle when making the syrup to soak it into the cake.

What other simple syrups have you made and soaked into a cake you made?

How To Make Lemon Yogurt Cake

Lemon-citrus-yogurt-cake-photos1 wm

Lemon-citrus-yogurt-cake-photo2 wm

Lemon Yogurt Cake

  • Recipe Type: Cake
  • Cuisine: Cake and Pastry
  • Author: Nicola Don
  • Prep time: 40 mins
  • Cook time: 1 hour 25 mins
  • Total time: 2 hours 5 mins
  • Serves: 10-12

Ingredients

  • 3/4 cup butter
  • 1 cup granulated sugar (caster sugar)
  • 3 teaspoons grated lemon rind
  • 3 teaspoons grated orange rind
  • 5 eggs, separated
  • 1 cup plain yogurt
  • 2 1/2 cups plain flour
  • 21/2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • Citrus Syrup
  • 1 cup sugar
  • 3/4 cup cold water
  • 1 large piece of lemon rind
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • (Optional 1 tablespoon orange flower water)

Instructions

  1. Preheat oven to moderate 190oC. Brush a deep, 23cm round cake tin with oil or melted butter.
  2. I use a butter wrapper as it’s easier.
  3. Line with baking paper.
  4. Using electric beaters, beat butter, sugar, lemon, and orange rinds in a small mixing bowl until light and creamy.
  5. I always keep butter in the fridge or freezer. If I have to take it out of the freezer, the best way to use it in baking is to grate it then it is in pieces and goes softer quicker!
  6. Add egg yolks gradually, beating thoroughly after each addition.
  7. Transfer the mixture to a large bowl.
  8. Using a metal spoon, fold in the yogurt, then combine sifted flour, baking powder, and soda.
  9. Place egg whites in a small, clean, dry mixing bowl.
  10. Using electric beaters, beat until firm peaks form.
  11. I have fun and get the kids to put it over their heads to see if it falls out.
  12. Fold the egg whites quickly into the butter mixture using a metal spoon.
  13. Spoon into the prepared tin and smooth surface.
  14. Bake for 45-50 minutes or until a skewer comes out clean.
  15. A surefire way of finding out if the middle of the cake is cooked!
  16. When cooked, leave the cake in the tin for 5 minutes before pouring syrup over it.

Making Simple Syrup Instructions

  1. Combine sugar and water in a small pan.
  2. Stir constantly over low heat until the sugar has dissolved.
  3. Bring to a boil, reduce heat, and add the rind and juices.
  4. Simmer without stirring, uncovered for 20 minutes.
  5. I know I just wanted to stir it, but sugar crystals will form if you do.
  6. After 20 minutes, remove the rind and cool the syrup. (Optional) Add orange flower water.
  7. Now poke holes into the top of the cake and pour the syrup over it while in the tin.
  8. When all the syrup has been absorbed, turn the cake out of the tin.
  9. Cut into small, thick fingers to serve.

Cake For All Occasions

You can keep this lemon yogurt cake for three days in an airtight container and up to two months without the citrus syrup added to the freezer.

Thaw the cake before pouring syrup over the cake so it absorbs better.

This is great for a make-ahead cake for Christmas/New Year or even when you have unexpected guests.

This cake is delicious and served warm in wedges with whipped cream.

I mixed cream and Devon custard, giving the custard a lighter taste and not so heavy.

If you don’t fancy lemon, try it with lime; substitute the lemon rind and lemon juice for the lime.

When making the citrus syrup, use the lime rind instead of the lemon on the cake.

Enjoy  Nicky x

Yield: 10-12 slices

Five-Star Simple Syrup Lemon Yogurt Cake

Five Star Simple Syrup Lemon Yogurt Cake

It's a five-star cake that everyone should try. Lemon Yogurt Cake is a moist dessert soaked with a citrus simple syrup.

Prep Time 40 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 5 minutes

Ingredients

  • ¾ cup butter
  • 1 cup caster sugar
  • 3 teaspoons grated lemon rind
  • 3 teaspoons grated orange rind
  • 5 eggs, separated
  • 1 cup plain yogurt
  • 21/2 cups plain flour
  • 21/2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • Citrus Syrup
  • 1 cup sugar
  • ¾ cup cold water
  • 1 large piece of lemon rind
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • (Optional 1 tablespoon orange flower water)

Instructions

  1. Preheat oven to moderate 190oC. Brush a deep, 23cm round cake tin with oil or melted butter.
  2. I use a butter wrapper as it's easier.
  3. Line with baking paper.
  4. Using electric beaters, beat butter, sugar, lemon, and orange rinds in a small mixing bowl until light and creamy.
  5. If you are like me, I always keep butter in the fridge or freezer. If I have to take it out of the freezer, the best way to use it in baking is to grate it, then it is in pieces
    and goes softer quicker!
  6. Add egg yolks gradually, beating thoroughly after each addition.
  7. Transfer the mixture to a large bowl.
  8. Using a metal spoon, fold in the yogurt, then combine sifted flour, baking powder, and soda.
  9. Place egg whites in a small, clean, dry mixing bowl.
  10. Using electric beaters, beat until firm peaks form.
  11. I have fun and get the kids to put it over their heads to see if it falls out.
  12. Fold the egg whites quickly into the butter mixture using a metal spoon.
  13. Spoon into the prepared tin and smooth surface.
  14. Bake for 45-50 minutes or until a skewer comes out clean.
  15. A surefire way of finding out if the middle of the cake is cooked!
  16. When cooked, leave the cake in the tin for 5 minutes before pouring syrup over it.
  17. To Make Syrup
  18. Combine sugar and water in a small pan.
  19. Stir constantly over low heat until the sugar has dissolved.
  20. Bring to a boil, reduce heat, and add the rind and juices.
  21. Simmer without stirring, uncovered for 20 minutes.
  22. I just wanted to stir it, but sugar crystals will form if you do.
  23. After 20 minutes, remove the rind and cool the syrup. (Optional) Add orange flower water.
  24. Now poke holes into the top of the cake and pour the syrup over it while in the tin.
  25. When all the syrup has been absorbed, turn the cake out of the tin.
  26. Cut into tiny, thick fingers to serve.

Did you make this recipe?

Did you make this recipe?

Subscribe To Canadian Budget Binder

.

Share to...

Similar Posts

4 Comments

  1. Nice timing here, we’re supposed to have a family get together at my SIL’s place in a couple of weeks and I know my daughter and the nieces all love lemon!! I was planning on bringing a couple of desserts with out telling the girls I’m bringing it. This with a carrot cake (SIL just loves my carrot cake so I make it for her a couple of times a year!!) should do the trick.
    My cake pans are the usual size but would an angel food pan or a Bundt pan work?? Or I have a couple of round casserole dishes that look close to the size of your pan. Which do you think would work best??
    This cake looks so yummy Nicola!!!!!!

    1. A bundt pan would be good as long as its quite deep!! If you have loaf pans try splitting the mixture into two pans. Then you have one to take with you and one for the freezer

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.