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Lemon Yogurt Cake With Yogurt Cream Topping



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2-1/4 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. tartar cream
1/8 tsp. salt
1/2 cup (1 stick) unsalted butter, cut in chunks, at room temperature plus butter for pan
1 1/4 cup sugar, plus 1/3 cup for toppings
2 whole eggs
4 egg whites (in addition to whole eggs)
1 cup lemon yogurt, not nonfat
zest from 1 lemon
1/4 cup fresh lemon juice
2 tsp. pure vanilla extract
1 qt. seasonal berries, e.g. raspberries, blackberries, strawberries, sliced peaches or a mixture
1/2 cup heavy whipping cream
4 tsp. confectioners’ sugar
2 cups smooth lemon yogurt


  1. 1
    For the Cake: Preheat the oven to 325°F. Line a 9" round cake pan with parchment or waxed paper. Butter and flour the sides of the pan. Mix the cake flour, baking powder, baking soda, cream of tartar and salt in a medium bowl. Set aside. Beat the butter until creamy another medium bowl. Add 1 1/4 cups sugar, a little at a time, beating constantly. One by one, add the eggs and egg whites, beating after each addition. Add the yogurt and mix in; add the lemon zest, lemon juice and vanilla. Beat until well combined. Sift the flour mixture over the batter. Gently fold it in with a rubber/plastic spatula. Distribute the batter evenly in the prepared pan. Bake in lower third of oven for 50-60 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Let cool in pan on rack for 10 minutes. Turn cake out on rack and cool.
  2. 2
    For the Fruit: Mix the fruit and 1/3 cup sugar, stirring well. Let sit until the fruit is juicy, at least 30 minutes.
  3. 3
    For the Yogurt Cream: Beat the heavy cream just until soft peaks form. Add the confectioner's sugar and continue beating until stiff. Carefully fold in the yogurt and refrigerate up to one hour until serving time for best texture.
  4. 4
    To assemble: Cut the cake in wedges. Top each serving with fruit and a dollop of yogurt cream.

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cuisines North & South American
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