Nigella Lemon Yogurt Cake

Delve into the delightful world of Nigella Lawson's Lemon Yogurt Cake, a refreshingly tangy dessert that combines the zest of lemon with the creamy texture of yogurt to create a cake that is not just a treat to your taste buds but also a sight to behold. This recipe is known for its simplicity, making it a perfect baking project for both novices and seasoned bakers alike. Here, we explore a community recipe inspired by Nigella Lawson's approach, alongside another variation that encapsulates the essence of this moist and tender cake.

Ingredients for the Lemon Yogurt Cake

For the Cake:

Lemon zest from 1 large lemon
170g self-rising flour
113g superfine sugar
156ml natural yogurt
156ml vegetable oil
2 medium eggs
½ teaspoon baking powder

For the Lemon Icing:

57g unsalted butter
227g superfine sugar
Zest and juice of 1 lemon
1 tablespoon natural yogurt

Preparation Instructions

Begin by preheating your oven to 180°C and preparing an 8" round cake tin by greasing and lining the bottom.
In a food processor, blend the dry ingredients with lemon zest. Incorporate the yogurt, oil, and eggs until the mixture is thoroughly combined.
Transfer the batter into the tin and bake for approximately 35-40 minutes. Allow to cool slightly before removing from the tin.
For the icing, mix the ingredients until smooth. The cake can be layered with icing in the middle and on top, or simply on top, finished with a sprinkle of lemon zest.

Storage and Reheating

This cake keeps well in an airtight container for up to 3 days at room temperature. For longer storage, it can be frozen and then thawed at room temperature when ready to enjoy again.

Nutritional Information

While specific nutritional values depend on the ingredients used, this cake is a source of carbohydrates, fats, and protein, mainly from the flour, oil, eggs, and yogurt. The lemon adds a negligible amount of vitamins but contributes to the flavor profile and freshness of the cake.

FAQ about the Lemon Yogurt Cake

Q: Can I use a different type of flour? A: Yes, but adjustments may be necessary for leavening agents if not using self-rising flour.

Q: Can I make this cake dairy-free? A: Yes, substitute the yogurt and butter with dairy-free alternatives.

Q: How do I know when the cake is fully baked? A: The cake is done when it's firm to the touch and a tester comes out clean.

This recipe is a testament to the elegance of simple ingredients coming together to create something truly delightful. Whether enjoyed at a casual afternoon tea or as a dessert after a sumptuous meal, Nigella Lawson's Lemon Yogurt Cake promises a burst of freshness and a smooth, satisfying texture that can only be described as a hug in cake form.

For a variant that uses a mix of all-purpose and almond flour, and is sweetened with cane sugar, the recipe from Love and Lemons provides a delightful twist with a lemon glaze topping that perfectly complements the moist and fluffy interior of the cake.

Enjoy baking this lemony delight, where the zest of lemon meets the creaminess of yogurt in a harmonious blend that is sure to please any palate.