8-Spoon Lemon Yogurt Cake with 2 Eggs
Soft, moist, and bursting with fresh lemon flavor
Looking for a quick and effortless homemade cake that tastes absolutely amazing? This 8-Spoon Lemon Yogurt Cake is light, fluffy, and incredibly moist — with a refreshing lemon flavor that melts in your mouth with every bite.
The best part? No kitchen scale is needed! Just use a spoon to measure the ingredients, mix everything in a few minutes, and let the oven do the rest. Perfect for busy days, tea time, coffee breaks, or a simple family dessert.
Why You’ll Love This Recipe
- Ready in just 5 minutes of prep
- No kitchen scale required
- Soft, fluffy, and moist texture
- Fresh lemon flavor in every bite
- Easy beginner-friendly recipe
Ingredients
- 2 eggs
- 8 tablespoons sugar
- A pinch of salt
- A little vanilla
- 8 tablespoons oil
- 8 tablespoons yogurt
- Zest of one lemon
- Juice of one lemon
- 8 tablespoons flour
- 1 tablespoon baking powder
Lemon Glaze
- Juice of one lemon
- 50 g powdered sugar
For Topping
- Shredded coconut
You’ll Also Need
- 24 cm baking dish
- Parchment paper
How to Make 8-Spoon Lemon Yogurt Cake
Step 1: Prepare the Batter
In a large bowl, whisk the eggs, sugar, salt, and vanilla until smooth and slightly fluffy.
Add the oil and yogurt, then mix well.
Stir in the lemon zest and fresh lemon juice for a bright citrus flavor.
Step 2: Add the Dry Ingredients
Combine the flour and baking powder.
Add the flour mixture in two parts, mixing gently until the batter becomes smooth and lump-free.
Avoid overmixing to keep the cake light and airy.
Step 3: Prepare the Baking Dish
Line the baking dish with parchment paper.
Pour the batter into the prepared dish and spread evenly.
Step 4: Bake
Bake in a preheated oven at 175°C (347°F) for 35–40 minutes, or until golden on top and fully baked inside.
Check with a toothpick — if it comes out clean, the cake is ready.
Step 5: Add the Lemon Glaze
Mix the lemon juice and powdered sugar until smooth.
Pour or brush the glaze over the slightly warm cake so it absorbs beautifully.
Finish with a sprinkle of shredded coconut for extra flavor and texture.
Tips for the Perfect Lemon Yogurt Cake
- Use fresh lemon juice for the best flavor.
- Yogurt keeps the cake extra moist and soft.
- Do not overmix the batter after adding flour.
- Let the cake cool slightly before glazing.
Frequently Asked Questions
Can I use Greek yogurt?
Yes! Greek yogurt works well and creates an even richer texture.
Can I skip the coconut topping?
Absolutely. The cake tastes delicious even without it.
How should I store the cake?
Store in an airtight container at room temperature for up to 3 days.
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