Best 2 Meyer Lemon Yogurt Cake Recipes

With its vibrant yellow color and sweet-tart flavor, Meyer lemon yogurt cake is a delightful treat that offers a burst of citrusy goodness in every bite. Whether you're looking for a simple yet elegant dessert to serve at a special occasion or a comforting snack to enjoy with a cup of tea, this delectable cake is sure to hit the spot. Made with fresh Meyer lemons, tangy yogurt, and a tender crumb, this moist and flavorful cake is a symphony of textures and flavors that will tantalize your taste buds. Discover the secrets to crafting the perfect Meyer lemon yogurt cake, from selecting the right ingredients to achieving that golden-brown crust and fluffy interior.

Check out the recipes below so you can choose the best recipe for yourself!

MEYER LEMON-YOGURT CAKE

Meyer Lemon-Yogurt Cake image

Greek yogurt and olive oil make the texture of this lemon-yogurt cake incredibly moist, and almond flour packs a flavorful protein boost.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes

Yield Makes one 8-inch Bundt

Number Of Ingredients 15

Ingredients

1/2 cup fruity olive oil, plus more for brushing
1 cup all-purpose flour, plus more for dusting
1/2 cup almond flour
2 teaspoons baking powder
1/4 teaspoon fine-grain sea salt
1 cup cane sugar
3 large eggs
1/2 cup low-fat Greek yogurt
2 teaspoons Meyer lemon zest
1 vanilla bean, seeds scraped (save the pod to infuse tea blends)
1/4 cup cane sugar
1/2 Meyer lemon, seeds removed, thinly sliced
1 cup sifted confectioners' sugar
1 tablespoon extra-virgin olive oil
1 tablespoon low-fat Greek yogurt

Steps:

Make the cake: Preheat oven to 350 degrees. Generously brush an 8-inch Bundt pan with oil and dust with flour, tapping out excess.
In a medium bowl, mix together flours, baking powder, and salt. In a large bowl, whisk together sugar and eggs until combined. Add oil, yogurt, lemon zest, and vanilla seeds. Add dry ingredients into wet ones and mix until just barely incorporated. Pour batter into prepared pan.
Bake until golden brown and a tester inserted in the center comes out clean, about 45 minutes. Let cake cool completely in pan before unmolding.
Make the topping: In a small saucepan, bring cane sugar and 1/2 cup water to a boil. Add lemon slices and gently simmer until rind is transparent, 5 to 7 minutes. Remove from heat, drain, and let cool.
In a small bowl, whisk together confectioners' sugar, oil, yogurt, and 2 teaspoons water until smooth. If too thick, adjust with a little more water.
Spoon topping over cake and top with drained lemon slices.

Nutrition Facts : Calories 454 g, Cholesterol 79 g, Fat 21 g, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 232 g

MEYER LEMON YOGURT BUNDT CAKE RECIPE - (4.3/5)

Meyer Lemon Yogurt Bundt Cake Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 14

Ingredients

GLAZE:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher salt
1 cup plain whole-milk yogurt*
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons lemon zest, grated (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
I use non-fat Greek yogurt or low-fat yogurt with great results.

Steps:

Preheat the oven to 350°F. Grease an 8 1/2 X 4 1/4 X 2 1/2-inch loaf pan ). Line the bottom with parchment paper (Don't skip this). Grease and flour the pan. Or, you can use a bundt cake pan but be sure to flour it well (I use Baker's Joy for perfect results) Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. I always check my cakes 5 minutes before the recommended time, so I don't over bake it. Meanwhile, cook the 1/3 cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Tips:

Use fresh Meyer lemons for the best flavor. If you can't find Meyer lemons, you can substitute regular lemons, but the cake will have a slightly more tart flavor.
Make sure the yogurt is at room temperature before you start baking. This will help the cake to rise evenly.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter or crumbs on it, the cake needs to bake longer.
Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

This Meyer lemon yogurt cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a bright lemon flavor. The yogurt frosting is light and fluffy, and it perfectly complements the cake. This cake is sure to be a hit with everyone who tries it!