Preheat the oven to 175°C (350°F) and grease a 25x13cm (9×5 inches) loaf pan or line it with parchment paper.
In a large bowl, beat the eggs with a pinch of salt until slightly frothy.
Add the sugar, oil, yogurt, lemon zest, and lemon juice to the eggs. Whisk until smooth and well combined.
Sift in the flour and baking powder, then gently fold the dry ingredients into the wet mixture using a spatula or whisk. Be careful not to overmix.
Stir in the candied fruit, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy with a dusting of powdered sugar or a drizzle of lemon glaze, if desired.
Serving Suggestions:
Serve the cake warm or at room temperature with a side of fresh whipped cream or vanilla ice cream.
For a citrusy burst, drizzle the cake with a lemon glaze made from powdered sugar and lemon juice.
Pair with a cup of tea or coffee for a refreshing afternoon snack.
Cooking Tips:
To prevent the candied fruit from sinking to the bottom, lightly toss them in flour before adding them to the batter.
You can substitute Greek yogurt for a thicker texture and richer flavor.
For an extra lemony flavor, add more lemon zest or a dash of lemon extract to the batter.
Nutritional Benefits:
Eggs provide high-quality protein and essential vitamins.
Yogurt offers a good source of calcium and probiotics for gut health.
Lemon juice and zest are rich in vitamin C, boosting immunity and offering antioxidant benefits.
The oil used in this recipe helps maintain the cake’s moist texture without adding butter.
Dietary Information:
This recipe is vegetarian.
Can be made dairy-free by substituting regular yogurt with plant-based yogurt.
You can substitute whole wheat flour for a higher-fiber option, but it may change the texture slightly.
Nutritional Facts (per slice):
Calories: ~220
Carbohydrates: 28g
Protein: 3g
Fat: 10g
Sugar: 12g
Fiber: 1g
Storage:
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: The cake will stay fresh for up to 5 days.
Freezer: Wrap tightly and freeze for up to 2 months. Defrost at room temperature before serving.
Why You’ll Love This Recipe:
The yogurt keeps the cake incredibly moist and light.
The bright lemon flavor pairs wonderfully with the sweetness of the candied fruit.
It’s easy to make and perfect for casual gatherings or special occasions.
It’s a versatile cake that can be adapted with different fruits or glazes.
Conclusion:
This Lemon Yogurt Cake with Candied Fruit is a perfect balance of tangy and sweet, ideal for family gatherings or a simple weekday treat. The moist texture from the yogurt combined with the zesty lemon flavor creates a memorable dessert. Try adding your favorite mix-ins like nuts or dried fruits for a personal touch.
FAQs:
Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt works well and will make the cake slightly denser and richer.
What can I substitute for candied fruit?
You can use dried fruits such as raisins, dried cranberries, or chopped dried apricots.
How can I make the cake more lemony?
Add extra lemon zest or a splash of lemon extract for a more pronounced lemon flavor.
Can I freeze this cake?
Yes, wrap it tightly and freeze for up to 2 months. Defrost before serving.
Can I use whole wheat flour?
Whole wheat flour can be used but may result in a denser cake. You may want to use half whole wheat and half all-purpose for a better texture.
How can I make this cake gluten-free?
Use a gluten-free flour blend in place of regular flour, but make sure it contains a binder like xanthan gum.
What oil is best for this recipe?
Use a neutral oil like canola or sunflower oil. Olive oil can also be used for a richer flavor.
Can I add nuts to this recipe?
Absolutely! Chopped almonds or walnuts would add a lovely crunch.
How do I prevent the cake from sticking to the pan?
Grease the pan well or line it with parchment paper for easy removal.
Can I add a glaze on top of the cake?
Yes! A simple glaze made from powdered sugar and lemon juice would enhance the lemon flavor.
ADVERTISEMENT
