I made this lemon-lime yogurt cake on a whim a few years ago because I wanted to try substituting sour cream and butter. Very quickly it became a favorite!.
On one side I’m quite traditional when it comes to cakes, you know, creaming butter and sugar, add eggs, blah blah. They almost never fail. Of course, there are recipes like coffee cakes that rank really high up in my list of favorite cakes ever. I mean, who can argue with a dense streusel-topped coffee cake, right?.
But being the proliferous baker that I am, things got boring pretty quickly and one of the ingredients that caught my eye at the time was yogurt. Seems like a lifetime ago now.
This yogurt cake was the first one I tried. I was hooked. The fact that it doesn’t have butter makes for a very different cake, not only in flavor but in texture.
The acidic part of the yogurt makes it tender and moist. Sort of like what buttermilk does. It comes together quickly and bakes beautifully.
I made this one lemon-lime, a combo I like a lot. Limes in cakes are not always what I like the most. At least here, in Buenos Aires, we don’t have amazing limes. They are good on their own when used in a cocktail or a pasta dish; in cakes or pies they work much better paired with lemon, a hard-to-beat synergy. At least that’s what I think after a lot of baking. So, lemon-lime yogurt cake it is.
What are you all up to these days? We’re having a good winter, with a decent percentage of humidity.
Baking lemon lime desserts is always welcomed in the winter. The bright colors and tangy flavor speak of sunny days to come.
You can make this lemon-lime yogurt cake in individual bundt molds too, so cute with the glaze dripping slowly. Never fails to impress the neighbors.
- 1 1/2 cups 210g all-purpose or cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups 250g sugar
- 1 cup 245g plain Greek yogurt, room tº
- 1/2 cup 125g vegetable oil
- 3 eggs at room tº
- Zest and juice of 1 lemon divided
- Zest and juice of 1 lime divided
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar
- Juice from above
- Zest to decorate
- Preheat oven at 350ºF / 180ºC.
- Spray or butter a 10x4-inch (27x9cm) loaf cake pan and line with a strip or parchment paper.
- In a large bowl beat sugar, yogurt, oil, eggs, half the lemon and lime juice, zest and vanilla for 1-2 minutes.
- Add dry, sifted ingredients (flour, baking powder and salt) in 2 parts and beat just to incorporate well.
- Pour batter into the prepared pan and bake for 45-55 minutes, until a toothpick inserted comes out clean. The surface with be shiny, not as dry as regular cakes.
- Let cool on a wire rack and unmold carefully.
- Beat powdered sugar with remaining citrus juice until no lumps remain. Add juice in batches so you make it as dense or runny as you wish.
- Pour over room tº cake and decorate with zest before it hardens.
- It keeps well for a few days wrapped in film.