Aquick cakeis in demand because hardly anyone has the time or desire to spend hours in the kitchen. Of course it should still taste delicious, but can it even be combined? But of course, and today's recipes for a lemon yogurt cake will also prove to you that a simple lemon cake can pamper our taste buds. Whether without baking or in the Thermomix, in a loaf tin, as a bundt cake or in a springform pan - the lemon yoghurt cake is guaranteed to end up on your list of favorite cakes in every version!
No-bake blueberry lemon yogurt cake
Even the biggest baking beginner has a springform pan at home. So it's only logical that we first offer you a recipe for lemon yoghurt cake in a springform pan! And what if we also told you that there are no-bake lemon yogurt cake recipes? It couldn't be better, could it? And theCombo with blueberriesis simply heavenly!
For the base (20-23 cm springform pan):
- 110 g Butter
- 250 g ladyfingers, ice cream wafer hearts or shortbread cookies
- 1 teaspoon grated lemon peel (organic)
Yoghurt cream with lemon:
- 2 teaspoons grated lemon peel (approx. 2 organic lemons)
- 60g powdered sugar
- 300g Greek yogurt
- 2 ¼ TL Gelatinepulver
- 3 tbsp cold water
- 300 g whipping cream (35% fat), room temperature
For the blueberry cream:
- 400 g fresh or frozen blueberries
- 100g sugar
- 2 tbsp lemon juice
- 2 ¼ Gelatinepulver
- 3 tbsp cold water
- 180g Greek yogurt
- 240 g whipping cream (35% fat), room temperature
To decorate:
- Blueberries
- grated lemon peel
- powdered sugar
Greek Yogurt Lemon Cake – Prepare the base:
First, prepare the blueberry sauce for the yogurt cream so that it has enough time to cool down. Mix the berries with the sugar and lemon juice in a saucepan and bring everything to the boil, stirring constantly. Reduce the heat to low and allow the sauce to simmer (stirring occasionally) for 10 to 15 minutes. Then sieve the finished sauce for the lemon yoghurt cake to remove the seeds. Set them aside.
Dissolve the gelatinin cold water and let it soak for 10-15 minutes. Then dissolve them in the still warm blueberry sauce. Keep about 80 g of the resulting sauce separately. Grease the springform pan, place heavy foil around the edge (you can also add foil after the base) and prepare the base for the lemon yoghurt cake by melting the butter, finely crumbling the biscuits and both mix with the lemon peel. Press the mixture evenly into the springform pan (e.g. with the back of a spoon).
The lemon cream
Dissolve the gelatine in the water in a pot and let it soak for 10 to 15 minutes. In the meantime, mix the yogurt with the lemon zest and powdered sugar. Heat the gelatine on the stove (do not boil!) so that it dissolves and then stir in the yogurt cream. Remove the pot from the heat, whip the cream until stiff and fold it into the cream too. Spread the finished lemon cream over theCookie baseand on top of that the 80 g of blueberry sauce that you kept separately. Place the whole thing in the freezer for 15 minutes.
The blueberry cream for the lemon yoghurt cake
In the meantime, prepare the blueberry cream. Mix the blueberry sauce with the yoghurt, whip the cream until stiff and fold it into the blueberry yoghurt. Smooth the resulting mousse over the lemon mousse and then let the cake rest in the refrigerator for 4 to 6 hours. Before serving, remove the foil and decorate the lemon yogurt cake with berries, lemon zest and powdered sugar.
Lemon cake recipe – juicy sponge cake with yogurt
Would you rather bake cakes in a loaf pan? Then try this great onequick batterout of. So you can choose the loaf tin for the lemon yoghurt cake, but also the Gugelhupf or the good old springform pan, so that you can vary it every now and then. This is how it's done:
- 300 g Flour
- 2 tsp baking powder
- 200g sugar
- 2 Owner
- 180 ml
- 200g Greek yogurt
- Zest of an organic lemon
- 80 ml lemon juice
- 1 pinch of salt
- for the glaze: 100 g powdered sugar, 1 teaspoon melted butter, 1 teaspoon lemon juice
Prepare and bake the lemon yogurt cake
Preheat the oven to 200 degrees (top/bottom heat). Prepare the lemon yoghurt cake with oil by first mixing sugar, eggs, oil, yoghurt, lemon juice and zest in one bowl, flour, baking powder and salt in another and then stirring these dry ingredients into the wet ones. It's best to add them little by little, stirring constantly until there are no more lumps. Grease the pan, spread the dough into it and bake it for 30 to 40 minutes.
Use the toothpick to test whether the cake is done. Then let it cool well before preparing the icing for the lemon cake from the ingredients listed. The result is a fluffy, moist lemon cake that everyone will love.
Stir the lemon yoghurt cake in the Thermomix
Make it even easier for yourself by using yourUse Thermomix to helpto stir the dough.
- 6 Owner
- 300 g natural yogurt
- 250g sugar
- 1 tbsp vanilla sugar
- 250 g Die
- 2 pinches of salt
- 450 g Flour
- 2 packets grated lemon peel
- 2 squeezes of lemon or lime juice
- 1 packet of baking powder
- optional: chocolate chips
Preheat the oven to 180 degrees. Then you can prepare the lemon yoghurt cake in the Thermomix: Mix the eggs and yoghurt for 3 minutes in the mixing bowl at level 3. Add the remaining ingredients and continue stirring for a minute at level 4. Now add the chocolate chips and stir counterclockwise for 20 seconds on level 4. Grease any mold, fill it with the dough and bake for 45 minutes.
If you want, you can brush it with the icing above or with chocolate icing. Would you like lemon yogurt cakefrom the sheet metal? Then take a small tray, grease it or line it with baking paper and bake the cake on it. Depending on the thickness of the dough, you can also regulate the baking time.
