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This Lemon Yogurt Butter Cake recipe is derived from the archived recipe below which was originally adapted from Cuisine Paradise. I used a separated egg method that I used for my Butter Cake Recipe because it yields a very fine and soft cake. I personally do not like too sweet cake so I did not prepare any lemon icing or syrup for the topping.

I am very pleased with the outcome. The texture is very soft, moist, lemonade and not so sweet.

It is advisable to read the following notes before baking.

GENERAL NOTES

Butter

Using room temperature butter will prevent the cake from being dense. When the recipe requires room temperature butter it refers to a soft and pliable butter. The butter should not look shinny or greasy. It should still be cool to touch and not warm. During the creaming stage of butter and sugar, the mixing will create air pockets in the butter and this will result in a soft and fluffy cake.

If the butter is too warm it will not create the desired air pockets and this will result in a dense cake. Conversely if the butter is too cold, the butter won't expand easily and is also unable to create the desired air pocket s for a fluffy texture. Ideally, the butter needs to be soft and pliable but still cool to the touch.

Creaming Butter and Sugar

The beating process (butter, sugar and egg) has to be done slowly at a low medium speed and never more than a medium speed to prevent a dense cake. The slow speed needs to be maintained when the flour is added. The flour needs to be mixed at a low speed as a high speed would develop additional gluten that will cause the cake to rise in the oven, but sink as soon as you remove it from oven. The sinking causes the cake to be dense. In short, over creaming will make your cake dense too. Sources from here.

Oven temperature and Baking Time

Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

It would be good to use an oven thermometer when baking. This will help you understand and know the actual temperature you are baking at. The actual temperature in the oven may not be the same as the oven’s setting. Leave the thermometer on the same rack where you place your baking.

I usually bake cakes with top and bottom heats setting. I don’t encourage baking cakes with fan-forced mode as this setting uses a fan to circulate the hot air for quick baking or cooking at high temperature and may result in cracks on the cake. However, if fan mode is used, it is recommended to reduce the temperature setting by about 20C if using a fan-forced mode.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Lemon Yogurt Butter Cake

Yields: 2 Loaves

INGREDIENTS:

325g cake flour (low protein flour)

2 tsp baking powder (I used double acting baking powder)

1/4 tsp salt

235g unsalted butter, room temperature

100g icing sugar (I used organic brown sugar and blended into powder)

4 egg yolks (from 60g – 63g egg size)

4 tbsp lemon juice

Zest of 1 1/2 lemon

90g plain yogurt (I used Greek yogurt)

4 egg whites

70g icing sugar (I used organic brown sugar and blended into powder)

1/4 tsp cream of tartar

Utensil:

Non Stick Loaf Pan (22.3 cm X 8.7cm X 7.7cm / 8.8” X 3.4” X 3”) - 2 units

METHOD:

Allow butter to come to room temperature before use. Approximately 30 - 45 minutes.
Preheat oven to 170C. Line the base of baking pan with non-stick baking paper .
Sift flour and baking powder in a bowl. Add in salt and keep aside.
In a bowl, combine lemon juice, lemon zest and yogurt. Set aside.
Separate egg whites from the yolks.
Cream butter and sugar with electric mixer till light and fluffy at low medium speed for 10 minutes. Scrap down the sides of the bowl occasionally.
Add in egg yolk one at a time beat until well combined at medium low speed. Add in half of the flour mixture, beat to combine. Then add in yogurt mixture and mix till incorporated. Add in balance of the flour mixture and mix well. Lastly, mix with spatula until well combined. I used very low speed once I added in the flour. Set aside.
Using an electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until it just reached firm peaks. The peak will hold and fold back slightly when you turn your whisk upside down. The meringue is glossy and the ribbon lines stay.
Fold in the meringue into butter batter with spatula in 3 batches. Fold gently until well incorporated.
Knock the mixing bowl on the counter few times to release any air bubbles.
Pour the batter into the prepared 2 baking pans. Skim the top gently with spatula while pouring to break the air bubbles. Knock the pans on the counter to release any air bubbles.
Bake in the preheated oven at 170C for 40 - 45 minutes or until an inserted skewer comes out clean.
Remove cake from oven and let it cool for 10 minutes before removing cake from the pan.

Comments

UnknownJune 8, 2021 at 3:03 AM
Hi, i have just baked your 1st type of Lemon Yogurt butter cake. Its taste well n texture really good. However i can see a little dense in middle. Cake rise well n did not sink after removing from oven or when cool. May i checked if the little dense is under bake? Appreciate your reply. Thank you
AnonymousAugust 30, 2021 at 5:40 AM
Hi, Can I use caster sugar instead of icing sugar? Will it affect the texture of cake after I changed?
AnonymousDecember 23, 2023 at 8:35 AM
Cake turned out with a wonderful crust, soft crumb, really not too sweet and not too buttery. It’s fantastic, thank you.