Lemon Yogurt Butter Cake

by - July 20, 2017

Lemon Yogurt Butter Cake

Lemon Yogurt Butter Cake

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.  


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.

Recipe - Lemon Yogurt Butter Cake 

Yields:  2 Loaves


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

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

  1. Allow butter to come to room temperature before use.  Approximately 30 - 45 minutes.
  2. Preheat oven to 170C.  Line the base of baking pan with non-stick baking paper .
  3. Sift flour and baking powder in a bowl.  Add in salt and keep aside.
  4. In a bowl, combine lemon juice, lemon zest and yogurt. Set aside.
  5. Separate egg whites from the yolks.
  6. 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.
  7. 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.
  8. 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.  
  9. Fold in the meringue into butter batter with spatula in 3 batches.  Fold gently until well incorporated.  
  10. Knock the mixing bowl on the counter few times to release any air bubbles.
  11. 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.
  12. Bake in the preheated oven at 170C for 40 - 45 minutes or until an inserted skewer comes out clean.  
  13. Remove cake from oven and let it cool for 10 minutes before removing cake from the pan.  


Lemon Yogurt Butter Cake

Lemon Yogurt Butter Cake

This recipe has been in my baking list for some time and I finally managed to bake it.  The recipe was adapted from Cuisine Paradise with some modification.  

This Lemon Yogurt Butter Cake recipe works and the cake is deliciously moist.  I love how the smell of butter fills my kitchen when I am baking this.

If you like this cake, you may like Yogurt Butter Cake Recipe I have in my blog too.
Recipe - Lemon Yogurt Butter Cake 

Yields:  1 loaf


245g all-purposed flour
1 ½  tsp baking powder
175g unsalted butter, room temperature
130g caster Sugar (Original recipe uses 200g)
3 eggs (big)
3 tbsp lemon juice (Original recipe uses juice of 1 whole lemon)
Zest of 1 lemon
Pinch of salt
4 tbsp plain yogurt

Utensil:  9 X 4 X 3 inches (23 X 10 X 7.5 cm) loaf tin

  1. Preheat oven to 180°C.  Line a loaf tin with baking paper.
  2. Sift flour and baking powder and set aside.
  3. Using a stand mixer with paddle attachment, cream butter and caster sugar medium-high speed until pale and fluffy (approximately 3 to 4 minutes).  Add in the pinch of salt in the middle of beating.
  4. Add in eggs, one at a time and beat well after each addition. If necessary scrap mixture off the side of the mixing bowl to make sure all are well beaten.
  5. Fold in sifted flour mixture in 3 batches.
  6. Next add in lemon zest, juice, salt, yogurt and fold thoroughly till combined.
  7. Pour the batter into the prepared loaf tin.  Place few slices of lemon on top as decoration if you wish.
  8. Bake at 180C for about 35 to 40  minutes or when skewer insert in the centre and come out clean.
  9. Remove cake from the oven and allow to cool in the pan for 10 minutes.
  10. Transfer cake to rack and cool completely before cutting it.


I used only 1 teaspoon of baking powder and my cake did not rise very high.  I should have use 1 ½ teaspoon next baking.

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