Lemon Yogurt Cake
Preparation time : 50 min Ingredients : 11
A refreshing lemon cake with a yoghurt flavor, perfect for hot days.
Preparation time : 50 min Preparation time : 50 min 
Ingredients
1/2 cup Almarai yogurt
100 g Almarai melted butter
1/4 cup Almarai fresh milk
1/4 cup Almarai lemon juice
1 cup flour
1/2 cup sugar
2 eggs
Zest of 1 lemon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Instructions
- Preheat the oven to 180°C (350°F) and let it heat up properly before placing the cake. Grease a medium-sized cake pan with butter or spray it with cooking spray to prevent sticking. You can also line the pan with parchment paper to make it easier to remove the cake after baking.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt until well combined.
- Whisk the eggs well in another bowl, then add the yoghurt, lemon juice, lemon zest, melted butter, and milk.
- Add the wet and dry ingredients and gently fold the mixture until well combined. Avoid overmixing to prevent a dry cake. Pour the cake batter into the prepared pan.
- Place the pan in the preheated oven and bake the cake for 35 minutes, or until a wooden toothpick inserted into the centre comes out clean.
- After baking, remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
- You can serve the cake by dusting it with powdered sugar or drizzling it with a mixture of lemon juice and sugar for extra sweetness.
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