Easy Lemon Yogurt Cupcakes

Delicious, simple and very aromatic, for the whole family! The yogurt cake has an interesting composition and a pronounced lemon flavor. It may become a favorite in your cookbook. It couldn’t be easier to make – even a novice housewife can do it the first time!
cook time: 1h 20 min
Ivy Ramsay
Easy Lemon Yogurt Cupcakes

Nutrition Facts (per serving)

291
Calories
13g
Fat
35g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Wheat flour 200 g
Yogurt 200 g
Sugar 150 g
Vegetable oil 100 ml
Eggs 3 pc
Lemon zest 2 tbsp
Baking powder 2 tsp
Salt 1 g

Syrup:

Lemon juice 50 ml
Sugar 50 g

Recipe instructions

Step 1

Step 1
How to bake a cake with lemon flavored yogurt? Prepare the necessary ingredients according to the list. Take the highest grade flour. Vegetable oil is preferably refined and odorless. I use sunflower, since olive can give a slight bitterness. Large, selected eggs are needed. You need natural yogurt without additives and thick enough, not drinkable. If there is no other yogurt other than drinking yogurt, you will need more flour. Turn on the oven at 180C.

Step 2

Step 2
Combine eggs with sugar and beat with a mixer until smooth. The mass should be fluffy and increase 3-4 times. Stop the mixer from time to time to check the consistency of the dough. It shouldnʼt turn out too airy.

Step 3

Step 3
Add yogurt at room temperature, vegetable oil and beat everything again until smooth. The mass will liquefy. Thatʼs how it should be. If you want a more pronounced lemon flavor, you can use lemon yogurt instead of natural Greek yogurt.

Step 4

Step 4
Sift the flour with baking powder and salt and add it to the dough in parts, whisking until smooth each time. Thanks to sifting, the flour will be saturated with oxygen, and the cake will turn out fluffier and airier. You may need more or less flour. Focus on consistency. The dough should be thick, but fluid.

Step 5

Step 5
Finally, stir in the lemon zest. This can be done with a mixer or spatula. Below the recipe, see information on how to properly zest a lemon.

Step 6

Step 6
Pour the batter into a greased cake pan and smooth it out. The size of my form is 21cm by 11cm. If you take a round pan, then a diameter of 18 cm is suitable. If large air bubbles have formed in the dough, then before putting the cake in the oven, twist the pan so that all the excess air comes out. Place the cake in an oven preheated to 180º and bake for 45-50 minutes until the skewer comes out dry. The exact time and temperature will depend on your oven.

Step 7

Step 7
While the cake is baking, prepare the syrup.

Step 8

Step 8
Pour lemon juice into a saucepan and add sugar. Bring the mixture to a boil over low heat and simmer for 2 minutes until the sugar is completely dissolved.

Step 9

Step 9
Use a skewer to make deep holes in the finished cake.

Step 10

Step 10
Pour lemon-sugar syrup over the top of the cake. I used a brush to make sure the syrup got inside the cupcake. Leave the cake to cool in the pan.

Step 11

Step 11
Place the cooled lemon cake on a plate, cut into pieces and serve. Bon appetit!

Additional rubrics

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