Yes, we will be measuring most of our ingredients for this super soft and moist lemon yogurt cake using this common 150 gr (5.3 oz) yogurt container. How convenient is that, don't you think?
Sometimes "memory loss" episodes happen in the kitchen where I simply can't find my measuring cups, my favourite plate and even my go to knife. In this case using a yogurt container as a measuring cup is ideal because I can simply get on with things without losing time hunting for things 😀
With this yogurt container we will measure 1 part of sunflower oil, 2 parts of granulated sugar and 3 parts of all purpose flour. It's even easy to remember, right?
The dry ingredients
What I did first was to sift my dry ingredients. In a bowl I added the flour, measured using the yogurt container itself. Then I added 1 sachet (16 gr) of baking powder, sift and set the bowl aside.
Talking about sifting, sometimes I sift and sometimes I don't sift 😀 Well, most of the time I do though unless the recipe is very forgiving then I don't. Making a habit of sifting the dry ingredients is actually very good. Sifting makes the ingredients lighter and easier to combine evenly with the rest of other ingredients. So whenever you can, sift 🙂
Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Everything I mention in this post is what I personally use and recommend.
The wet ingredients
After that I proceeded with my so-called wet ingredients. In another bowl I added eggs and granulated sugar. Then I whisked them all together until the mixture is pale in color. It only took me a few minutes using my hand held mixer. Mixing them until pale which meant more air was incorporated, will make the cake super soft and moist.
Then I added the zest of 2 lemons, for good measure. I used plain yogurt in this cake and I wanted it to have that lemony touch to it. And it did 🙂 . Along with that I also added the sunflower oil and vanilla extract.
Vanilla extract goes with everything, don't you think 🙂 ? Then I just mixed until everything was well combined. After that I added the yogurt, the key component to this recipe. Again, I simply mixed to combine.
Then came the last part, the previously sifted flour. I added it into the mixture and mixed just until everything was well combined. I try not to overmix to avoid my cakes, pancakes, waffles etc turning hard and dense. Not nice.
I used a 9 inch (23 cm) square pan for this recipe. I first greased the pan with butter and floured it, to ensure nothing sticks. I poured the cake batter into the pan and with the help of my spatula, I spread the batter evenly.
Then I baked it at 180ºC (350ºF) for 35-40 minutes or until the cake turned golden brown and was fully cooked. After taking it out from the oven I rested it on a rack for 5 minutes before removing it from the pan. Then I leave it to cool completely on a rack before slicing it.
Beautiful, don't you think? This lemon yogurt cake was seriously super soft and moist (yes I know I keep saying it but only because it's true) and it took nothing at all to prepare. The extra special thing about this recipe is using the yogurt container to measure.
Yes, there's always measuring cups and scale but for now and then when things can be simpler and faster, why not 🙂 ?
Do give this simply wonderful cake a try. Happy baking people! 🙂
Watch how to make this lemon yogurt cake in the video below:
Lemon Yogurt Cake
- 2 yogurt container granulated sugar
- 3 eggs , room temperature
- zest from 2 lemons
- 1 tsp vanilla extract
- 1 yogurt container Sunflower oil
- 1 yogurt container plain yogurt
- 3 yogurt container all purpose flour
- 1 sachet baking powder (16 gr or 3 ½ tsp)
- In a bowl, sift flour and baking powder. Set aside.
- In another bowl, add in sugar and eggs. Whisk until the mixture is pale in color. Add in lemon zest, sunflower oil, vanilla extract and mix until well combined. Then add in plain yogurt and mix to combine.
- Add in previously sifted flour mixture and mix just until everything to combine. Do not overmix to avoid hard, dense cake. Pour cake batter into a 9 inch (23x23 cm) square pan that has previously been greased and floured. Spread the batter evenly.
- Bake at 180ºC (350ºF) preheated oven for 35-40 minutes or until the cake is golden brown and fully cooked. Remove from the oven and leave for 5 minutes before taking it out from the pan. Leave to cool completely on a rack before slicing. Dust with icing sugar if you want, slice and enjoy!