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Diwali Offers

Lemon Yogurt Cake

The warm tangy lemony cake is a perfect accompaniment to a cup of hot lemon tea. Simple, quick, one-bowl recipe yet super tasty and moist. This is one of the cakes that  I can make with my eyes closed. And KitchenAid makes it even easier.


KitchenAid Stand Mixer with whisk attachment

KitchenAid Measuring Cups

KitchenAid Measuring Spoons


-All-purpose flour (Maida):  1 1/2 cups
-Baking powder: 2 tablespoon
-Salt: 1/2 teaspoon or to taste
-Yogurt (room temperature): 1 cup
-Powdered sugar: 1 cup
-Eggs (room temperature): 3 nos
-Grated lemon zest: 2 teaspoon
-Vanilla extract: 1/2 teaspoon
-Vegetable oil: 1/2 cup

– Lemon juice: 1/8 cup
– Sugar: 1/8 cup
– Water: 1/4 cup


– Preheat the oven to 180° C. Grease and flour  the loaf pans.

– Sift together the flour, baking powder, and salt into 1 bowl.

– Whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla at medium speed (speed no 4) using the KitchenAid Standmixer.

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– Reduce the speed to 1 and gradually add the and whisk the dry ingredients into the wet ingredients. Add the vegetable oil into the batter, making sure it is well incorporated.

– Pour the batter into the prepared pans and bake for about 25 to 30minutes, or until the skewer  comes out clean.

– Meanwhile, boil the ingredients for syrup cup in a small pan until the sugar dissolves and the mixture is clear. Set aside.

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– 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 syrup mixture over the cake and allow it to soak in.

– Serve warm with the tea.

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*You can also serve it with so fresh whipped cream!*

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