01
Step 1
In a large bowl, whisk together the eggs, vanilla, salt, and sugar until the mixture is light, fluffy, and has almost doubled in size.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Stir in the lemon zest, lemon juice, yogurt, and oil gently until everything is well combined but don’t overmix.
03
Step 3
Sift the flour and baking powder together, then add them to the wet ingredients in two parts, folding carefully to keep the batter airy.
04
Step 4
Pour the batter into a greased cake tin, sprinkle the almond petals on top, and use a spatula to make a shallow cut down the center.
05
Step 5
Bake in a preheated oven at 180°C (356°F) for about 25-30 minutes, or until the cake turns golden and a toothpick inserted in the middle comes out clean.
06
Step 6
Let it cool a bit, then enjoy warm with a cup of tea or however you like—the bright lemon flavor really shines!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use fresh lemons for the best zesty flavor.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- Allow the cake to cool completely before adding the glaze to prevent it from melting.
Why you’ll love it
This cake offers a bright and refreshing citrus flavor that wakes up your taste buds. Its moist texture combined with a tangy lemon glaze makes it a perfect treat for any occasion. The balance of sweet and tart is sure to please both kids and adults alike.
Serving ideas
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream to complement the lemon's tang. Fresh berries on the side add a pop of color and extra sweetness. This cake also pairs nicely with a cup of hot tea or coffee.
Storage & leftovers
Store the cake in an airtight container at room temperature for up to two days. For longer freshness, keep it in the refrigerator for up to a week, but bring it to room temperature before serving. You can also freeze the cake wrapped tightly in plastic wrap for up to three months.
