Yogurt cupcake

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to bake a cake with lemon flavored yogurt? Prepare the necessary ingredients according to the list. Take premium flour. Preferably refined, odorless vegetable oil. I use sunflower, since olive can give a slight bitter taste. I need large, choice eggs. You need natural yogurt without additives and thick enough, not drinkable. If there is no other yogurt other than drinking yogurt, you will need more flour. Turn on the oven at 180C.

2. STEP 2

   

   Combine eggs with sugar and beat with a mixer until smooth. The mass should be fluffy and increase 3-4 times. Stop the mixer from time to time to check the consistency of the dough. It shouldn't turn out too airy.

3. STEP 3

   

   Add yogurt at room temperature, vegetable oil and beat everything again until smooth. The mass will liquefy. That's how it should be. If you want a more pronounced lemon taste, you can use lemon yogurt instead of natural Greek yogurt.

4. STEP 4

   

   Sift the flour with baking powder and salt and add it to the dough in parts, whisking until smooth each time. Thanks to sifting, the flour will be saturated with oxygen, and the cake will turn out fluffier and airier. You may need more or less flour. Focus on consistency. The dough should be thick, but fluid.

5. STEP 5

   

   Finally, stir in the lemon zest. This can be done with a mixer or a spatula. Below under the recipe, see information on how to properly remove the zest from a lemon.

6. STEP 6

   

   Pour the batter into a greased cake pan and smooth it out. The size of my form is 21cm by 11cm. If you take a round mold, then a diameter of 18 cm is suitable. If large air bubbles have formed in the dough, then before putting the cake in the oven, twist the mold so that all excess air comes out. Place the cake in an oven preheated to 180º and bake for 45-50 minutes until dry skewer. The exact time and temperature will depend on your oven.

7. STEP 7

   

   While the cake is baking, prepare the syrup.

8. STEP 8

   

   Pour lemon juice into a saucepan and add sugar. Bring the mixture to a boil over low heat and simmer for 2 minutes until the sugar is completely dissolved.

9. STEP 9

   

   Use a skewer to make deep holes in the finished cake.

10. STEP 10

    

    Pour lemon-sugar syrup over the top of the cake. I used a brush to make sure the syrup got inside the cupcake. Leave the cake to cool in the pan.

11. STEP 11

    

    Place the cooled lemon cake on a plate, cut into pieces and serve. Bon appetit!

Comments on the recipe

Olga momokip

12.12.2023

5

I bake cupcakes quite often, so I think there is nothing tastier than homemade cakes. It so happened that there was a jar of yogurt left in the refrigerator. I wanted to cook something and use it. After searching the website, I found this cupcake. Only I decided to bake not one big cupcake, but many small ones. I’ll be honest, I’ve cooked with kefir and milk, but with yogurt, it was something new for me. The composition of the ingredients is extremely simple, so I immediately decided to repeat it. According to the recipe, the cupcakes are prepared in paper molds, but I use silicone ones. The results were beautiful, fluffy cupcakes. I always added baking soda slaked with vinegar. Here I didn’t expect that baking powder would raise them so much. The advantage of such muffins is that they do not go stale the next day or the day after. I recommend it for cooking.

Natalia M

12.12.2023

4.5

I was looking for a cupcake recipe in my cookbook and came across this recipe for Yogurt Cupcake. I had yogurt and decided to bake it. But then I noticed there was lemon in the ingredients! My enthusiasm has increased significantly because... Lemon cake is my favorite! The yogurt was thick, homemade without additives. I decided to dilute it with a little milk, literally by 1/4, to make it thinner. What I also liked about this recipe is that it uses sunflower oil instead of butter. I know that such a cupcake will definitely be juicy. And so it happened) The dough turned out to be semi-liquid, it flowed freely into the spoons like a ribbon, for such baking this is how it should be. I additionally added the remaining lemon juice to the dough, about a tablespoon. The cake was baked for about 40 minutes, guided by a dry skewer. But I cooked the syrup in advance and during the baking of the cake it managed to thicken, becoming approximately the consistency of condensed milk. I thought it wouldn’t be possible to pour the top of the cupcake. But with the help of a brush I smeared the entire top and also covered the sides. Despite the thickness, the syrup soaked the inside of the cupcake well; when you bit into it, you could clearly feel the lemon) As I expected, the cupcake turned out to be very juicy, porous, and a little heavy. It has a very tasty and refreshing lemon scent! This cupcake is 100% successful, I advise everyone to try it!

Lilik75

12.12.2023

4.9

Super recipe! I usually did it like this

Ta7

12.12.2023

4.9

The cupcake is super!!💖