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Fluffy lemon-yogurt cake with almond crumble - photo 1
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Fluffy lemon-yogurt cake with almond crumble

Cakes and Bakes Desserts Breakfasts 90 min Medium 16 wyświetleń ~27.98 PLN - (0)
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Description

A light, fluffy cake with a distinct, fresh citrus aroma, enriched with the creamy texture of Greek yogurt and a delicate almond crumble. This is my own version of the classic lemon cake — the batter is moister thanks to the yogurt and a bit of oil, and a thin layer of lemon-lime syrup seeps into the soft crumb after baking, enhancing the freshness of the flavor. The cake is perfect as a dessert for afternoon coffee, a light breakfast cake for a Sunday gathering, or as an elegant treat for a party. Visually, it presents as a golden, slightly cracked top with a shimmering glaze and a crunchy almond topping.

Składniki (14)

Servings:
8
  • Wheat flour 300 g
  • White sugar 200 g
  • Butter 150 g
  • Egg 4 szt.
  • Greek yogurt 10% 200 g
  • Rapeseed oil 30 g
  • Baking powder 12 g
  • Lemon 1.5 szt.
  • 2% Milk 60 ml
  • Powdered sugar 100 g
  • Vanilla extract 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Almond flakes 50 g
  • Freeze-dried raspberry (topping) 15 g
💰 Szacowany koszt dania: ~27.98 PLN (3.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and ingredients

1

Take the butter and eggs out of the fridge at least 30 minutes before starting, so they reach room temperature — this will help the ingredients combine better and make the cake fluffier. Preheat the oven to 175°C (top-bottom) and place the rack in the middle position. Grease the bundt pan (capacity ~1.5–2 l; diameter of the central hole 8–10 cm) with butter and dust with flour or use baking spray.

Use a bundt pan with a capacity of 1.5–2 liters; if you don't have one, use a standard loaf pan (longer with a smaller diameter). A well-greased pan makes it easier to remove the cake.
2

Grate the zest from 2 lemons using a fine grater (only the yellow part, avoiding the bitter white layer). Then cut the lemons in half and squeeze out the juice — you should get about 60–80 ml of juice. Set the juice and zest aside.

Ingredients: Lemon
Use a fine citrus grater or zester. Gently press the fruit to remove only the yellow part of the peel. Check for any seeds in the juice.

Cake

3

Beat the butter with sugar: place the soft butter (150 g) and sugar (200 g) in a large bowl. Use a mixer with a mixing attachment (spatula) or a hand mixer. First, mix on low speed to lightly incorporate the sugar into the butter (20–30 s), then increase the speed and beat for 3–4 minutes until the mixture becomes lighter, fluffy, and slightly creamy. The mixture should have a clearly aerated structure; when you scrape the edge of the bowl with a spoon, the surface should slowly level out.

Ingredients: Butter, White sugar
Use a stand mixer with a flat beater (or a hand mixer). Do not beat for too long – the mixture should be fluffy but not turned into liquid. If you don't have a mixer, cream the butter with sugar using a wooden spoon for about 6–8 minutes.
4

Add the eggs one at a time: reduce the mixer speed to low and add one egg at a time (a total of 4) — after each addition, mix for 20–30 seconds until fully combined. If the mixture starts to look curdled (small lumps), add 1 tablespoon of flour and mix briefly; the mixture should regain its smoothness.

Ingredients: Egg
Crack the eggs into a separate bowl to avoid shell fragments and to easily check their freshness. If you don't have a mixer, beat the butter with a fork and gradually incorporate the eggs.
5

Add Greek yogurt (200 g), oil (30 g), lemon juice (the juice of the whole lemon), and vanilla extract (10 g) to the mixture. Blend on low speed just until the ingredients are combined — about 15–20 seconds. The mixture should be smooth and creamy.

Ingredients: Greek yogurt 10%, Rapeseed oil, Vanilla extract, Lemon
Yogurt and oil increase moisture. Make sure the yogurt is at room temperature so it doesn't cool down the mixture.
6

Sift the flour (300 g) with the baking powder (12 g) and salt (2 g) into a large bowl. In three portions, add the dry ingredients to the wet mixture: add the first portion and mix briefly, then the second — mixing slowly and briefly, and finally the third portion along with the milk (60 ml) and gently mix with a spatula or on the lowest mixer speed until well combined. The batter should be smooth, thick, and pourable — if it is too thick, add a maximum of 1–2 tablespoons of milk.

Ingredients: Wheat flour, Baking powder, Salt, 2% Milk
Sifting prevents lumps and aerates the flour. Avoid overmixing after adding the flour — mix only until the streaks of dry ingredients disappear.

Almond crumble (optional)

7

If you are using almond flakes (50 g): mix the flakes with 30 g of sugar (take from the extra sugar on the list) and 20 g of soft butter to create a loose crumble. Sprinkle the crumble evenly on top of the cake just before baking. The crumble will add crunchiness and a slightly nutty aroma.

Ingredients: Almond flakes, White sugar, Butter
Additionally, you can add almond flakes — lightly toast them in a dry pan for 2–3 minutes before mixing to enhance the flavor. This ingredient is optional.

Baking and Cooling

8

Pour the batter into the prepared pan, smoothing the top with a spatula. If you added crumble, sprinkle it evenly. Place in the oven preheated to 175°C and bake for 45–55 minutes. After 40 minutes, check with a toothpick — insert the toothpick into the highest part of the cake; if it comes out dry or with a few crumbs, the cake is ready. If there is wet batter, bake for an additional 5–10 minutes.

Ingredients: Almond flakes
Use the middle of the oven; do not open the oven in the first 30 minutes to prevent the cake from sinking. If the top browns too quickly, loosely cover the pan with aluminum foil for the last 10–15 minutes.
9

Remove the cake from the oven and leave it in the pan for 10 minutes. After 10 minutes, transfer the cake to a metal rack to cool completely. Gently tap the pan to help release it.

If the cake is stuck to the pan, let it sit for 12–15 minutes — gentle steaming will make it easier to remove. Do not try to take the cake out while it is hot, it may break.

Lemon syrup

10

Prepare the syrup: in a small saucepan, mix 60 g of lemon juice (previously squeezed) with 50 g of powdered sugar (regular sugar dissolved can be used) and 1 tablespoon of water (15 ml). Gently heat over low heat, stirring until the sugar completely dissolves — about 2–3 minutes, do not bring to a boil. Remove from heat and set aside to cool slightly.

Ingredients: Lemon, Powdered sugar
The syrup gives the cake extra moisture and flavor — spread it evenly in a thin layer. If the syrup is too strong, add a tablespoon of water.

Glaze

11

When the cake is still slightly warm (not hot), lightly soak it with the prepared syrup using a pastry brush: apply in portions so that the syrup evenly penetrates the cake. Set the cake on a rack to allow the syrup to absorb (10–15 minutes). Then prepare the glaze: sift 100 g of powdered sugar into a bowl and add 1–2 tablespoons of lemon juice (15–30 ml) and 1 teaspoon of milk (5–10 ml) — mix with a spoon until you achieve a thick but pourable consistency. Drizzle the glaze over the top of the cake.

Ingredients: Powdered sugar, Lemon, 2% Milk
The glaze should be thick — if it's too thick, add a drop of lemon juice or milk; if it's too thin, add powdered sugar. Pour from the center towards the edges, allowing it to flow naturally.

Decoration and serving

12

After the glaze has set (about 10–15 minutes), sprinkle the top lightly with almond flakes and gently crumble the freeze-dried raspberry into tiny pieces (optional). Cut the cake into equal pieces and serve at room temperature. It also tastes good slightly chilled.

Ingredients: Almond flakes, Freeze-dried raspberry (topping)
Additionally, you can add almond flakes and freeze-dried raspberries for contrast in texture and color. Use a wide, sharp knife for cutting to ensure the pieces are clean and even.

Storage

13

Store the cake covered at room temperature for up to 48 hours to maintain moisture. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator for up to 5 days.

Before serving, take the cake out of the fridge and let it sit for 30–60 minutes to reach room temperature — the flavor and texture will be better.

Fun Fact

💡

Citrus cakes became popular in the 19th century due to the readily available lemon as an exotic addition — its aroma gave baked goods a luxurious character. The addition of yogurt is a newer technique that emerged with the popularization of Mediterranean cuisine.

Best for

popołudniowa kawa spotkanie z przyjaciółmi śniadanie na weekend prezent domowy

Tips

🍽️ Serving

Serve with a cup of strong coffee or green tea. For an elegant version, add a scoop of vanilla ice cream or light whipped cream just before serving. Sliced pieces look nice on a platter, and freeze-dried raspberries will add color.

🥡 Storage

Store at room temperature, tightly covered, for up to 48 hours. In the refrigerator for up to 5 days; before serving, let it sit for 30–60 minutes. You can also freeze cut pieces in individual packages for up to 3 months — thaw slowly in the refrigerator.

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