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Easy Yogurt Cake with Lemon and Apricot Jam Glaze Recipe

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 pieces
Calories 250
A simple and flavorful yogurt cake infused with lemon zest and topped with a sweet apricot jam glaze, perfect for a quick dessert or snack.

Ingredients

Dry ingredients

  • 250 g all-purpose flour or light spelt flour (can be mixed)
  • 2 tsp baking powder
  • 1 pinch salt

Wet ingredients

  • 250 g plain yogurt (not very cold)
  • 100 g white or unrefined cane sugar
  • 2 eggs eggs (at room temperature)
  • 80 g vegetable oil (canola oil recommended)
  • 0.5 tsp vanilla essence
  • 1-2 lemons lemon zest (zest of 1-2 lemons)
  • 3 Tbsp apricot or orange jam (for glaze)

Instructions 

  • Preheat oven to 350°F (180°C). Grease or line a loaf pan.
  • Whisk eggs and sugar until combined. Add oil, lemon zest, vanilla, and yogurt; mix until smooth.
  • Sift or whisk flour, baking powder, and salt. Gradually fold into wet mixture until just combined.
  • Pour batter into pan, smooth top, and bake for 35-40 minutes. Cool completely.
  • Warm jam slightly and brush over cooled cake for a shiny glaze before serving.

Notes

Ensure not to overmix the batter to keep the cake tender.
Calories: 250kcal
Cost: $12
Course: Dessert
Cuisine: European
Keyword: cake, lemon, Yogurt