Lemon Yoghurt Cake (TM6, TM5)

Oh, the humble lemon yogurt cake - a perfect combination of tangy lemon and creamy yogurt in a fluffy, cakey form. But where did this delectable treat come from, and where is it most popular? Let's find out!

First of all, let's talk about the taste. Lemon yogurt cake is like sunshine in dessert form. It's refreshing, zesty, and just sweet enough to satisfy your cravings without sending you into a sugar-induced coma. Plus, the addition of yogurt makes it extra moist and tender. It's the kind of cake you can eat for breakfast, dessert, or any time in between.

As for its origins, the lemon yogurt cake's birthplace is shrouded in mystery. Some say it originated in Greece, where yogurt is a staple ingredient in many traditional desserts. Others claim it was first created in France, where lemon desserts are a beloved classic. But honestly, who cares where it came from as long as we get to eat it?

So where is this heavenly cake most popular? Well, it's hard to say for sure, but it seems to have a pretty big fan base in the United States, France, and Greece. In the US, it's a favorite among home bakers and is often served at brunches and baby showers. In France, it's known as "gateau au yaourt" and is a popular dessert for children to make with their parents. And in Greece, it's often served with a dollop of thick, creamy Greek yogurt on top.

But let's be real - lemon yogurt cake should be a global sensation. It's the kind of dessert that brings people together, regardless of where they're from or what language they speak. So let's all raise a fork to this wonderful creation and enjoy a slice (or two) of lemon yogurt cake, no matter where we are in the world. Cheers!

Let's make Lemon Yoghurt Cake in Thermomix:

Servings: 8-10

Prep Time: 10 mins

Total Time: 50 - 55 mins

Ingredients:

1. 200g plain flour

2. 2 tsp baking powder

3. 180g caster sugar

4. 150g natural yogurt

5. 3 eggs

6. 1 lemon, zest only

7. 120g unsalted butter, softened

8. 1/4 cup lemon juice

Instructions:

1. Preheat your oven to 180°C and prepare a 20cm cake tin by lining the base with baking paper.

2. Add the flour, baking powder, caster sugar, yogurt, eggs, lemon zest and butter to the Thermomix bowl. Mix for 10 seconds on speed 5.

3. Scrape down the sides of the bowl and mix for a further 5 seconds on speed 5.

4. Pour the mixture into the prepared tin and smooth the top with a spatula.

5. Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.

6. While the cake is baking, make the lemon syrup. Place the lemon juice and 1/4 cup of sugar in a small saucepan and heat gently until the sugar has dissolved.

7. When the cake is ready, remove from the oven and prick the surface all over with a fork.

8. Pour the lemon syrup over the top of the cake while it's still warm and let it soak in.

9. Allow the cake to cool in the tin for 10 minutes before removing and transferring to a wire rack to cool completely.

Once cooled, slice and serve. Enjoy!

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Tips:

• Use fresh lemons: For the best flavor, use fresh lemons for both the zest and juice. Avoid using bottled lemon juice as it may lack the vibrant flavor of fresh lemons.

• Choose a good-quality yogurt: Opt for a good-quality natural yogurt, preferably full-fat, to ensure a rich and creamy texture in the cake. Greek yogurt can also be used for a slightly thicker consistency.

• Soften the butter: Make sure the butter is softened at room temperature before adding it to the batter. Softened butter mixes more easily and results in a smoother texture.

• Don't overmix the batter: Mix the ingredients until just combined. Overmixing can lead to a denser texture in the final cake.

• Line the cake tin: To easily remove the cake from the tin, line the base with parchment or baking paper. This will prevent sticking and help the cake retain its shape.

• Prick the cake before adding the syrup: Pricking the surface of the warm cake with a fork or toothpick allows the lemon syrup to penetrate the cake, enhancing the flavor and moistness.

• Let the cake cool completely: Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. This helps the cake set and prevents it from breaking apart.

• Adjust sweetness: If you prefer a sweeter cake, you can increase the amount of sugar in the recipe or add a bit more powdered sugar to the glaze. Taste the batter and adjust the sweetness according to your preference.

• Garnish creatively: Consider decorating your lemon yogurt cake with lemon zest, fresh berries, or a dusting of powdered sugar for an attractive presentation.

• Remember to follow the recipe instructions carefully and enjoy the process of making this delightful lemon yogurt cake!

Do share your experiences and feedback. Comment below to let me know how you like this recipe and if you would like to know something more about it. Also please follow me on my social media handles to stay connected. :) :)

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