Nigella Lemon Yogurt Cake Recipe [GUIDE]

Let me set the scene for you: a slow, rainy Sunday afternoon, the kind where the sky never quite brightens and you find yourself padding around the kitchen in wool socks, searching for comfort. That’s when I first made Nigella Lawson’s Lemon Yogurt Cake.

It isn’t one of those fussy, towering creations with multiple layers and elaborate frostings. No, this cake is wonderfully humble. It’s the kind of cake that quietly becomes your favorite-moist, tangy and beautifully fragrant with lemon. The yogurt gives it this velvety softness that melts on your tongue and the lemon-well, it sings. Bright, sharp and soothing all at once. It’s the kind of cake you make not just to impress someone but to comfort them. Or yourself.

Nigella, in her typical sensual style, presents this cake not as a dessert but as an experience. a celebration of simplicity. It’s an everyday cake. But don’t let that fool you. Its ease is its elegance.

Nigella Lemon Yogurt Cake Recipe

Ingredients Needed

I remember rummaging through my pantry thinking, Do I have everything? To my relief, this cake is delightfully unpretentious. Here’s what you’ll need:

• 1 cup (250ml) plain yogurt. I used whole milk yogurt and the richness really shows.
• 1 cup (200g) granulated sugar. You can cut this slightly if you like a tarter lemon bite.
• 1/2 cup (120ml) vegetable oil. I’ve also tried it with light olive oil and the flavor deepens in a lovely way.
• 3 large eggs
• Zest of 1 lemon. Use organic if you can, since you’re using the peel.
• Juice of 1 lemon. Freshly squeezed, please. Bottled lemon juice just doesn’t sing.
• 1 1/2 cups (190g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt

Optional-but heavenly:

• Powdered sugar for dusting, or
• A simple lemon glaze (mix lemon juice with powdered sugar until it’s pourable)

I can still smell the lemon zest on my fingertips after rubbing it into the sugar. one of those small, satisfying rituals that makes baking feel almost sacred.

Equipment Needed

I’ve made this cake in tiny apartment kitchens and big farmhouse ones. You really don’t need anything fancy but here’s what I’d recommend:

• Mixing bowls – One large, one small.
• Whisk or hand mixer. I usually use a whisk for this. There’s something meditative about mixing by hand.
• Microplane or grater – For the lemon zest.
• Citrus juicer – Or just your hands if you’re not fussy.
• Measuring cups and spoons
• Sieve – For the flour, especially if you’re baking on a humid day and things tend to clump.
• Loaf pan or round cake tin (8-inch) – I usually go with a loaf pan because there’s something homey about slicing a slab of cake like it’s bread.
• Parchment paper – Makes cleanup a breeze.
• Wire rack – For cooling.

Instructions To Make Nigella Lawson’s Lemon Yogurt Cake

1. Preheat your oven to 350°F (175°C). Line your pan with parchment paper. Butter it if you’re feeling traditional.
2. In a large bowl, whisk together the yogurt, sugar and eggs until they’re smooth and creamy. It should look almost like custard-golden, glossy and promising.
3. Add the lemon zest and juice. The scent at this point is enough to pause everything and just breathe it in.
4. Slowly whisk in the oil. It emulsifies beautifully, creating this silky base that feels luxurious in the most down-to-earth way.
5. In a separate bowl, sift together your flour, baking powder, baking soda and salt.
6. Gently fold the dry ingredients into the wet. Don’t overmix-treat it like a fragile thing. It should look light and slightly airy, not overworked.
7. Pour the batter into your prepared pan and smooth the top with the back of a spoon.
8. Bake for 45-50 minutes or until a skewer inserted into the center comes out clean and the top is a gentle gold. Your kitchen will smell like a sunbeam.
9. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Optional: Drizzle with a quick lemon glaze while it’s still warm for a bit of shine and extra zing.

What I Learnt

I think what surprised me most is how something so easy could taste so layered. There’s no elaborate technique here. just honest, good ingredients coming together in a way that feels almost intuitive.

I also learned that you don’t always need to lean on butter for richness. The yogurt and oil give this cake a softness that lasts for days (not that it ever lasts that long in my house).

The first time I made it, I served it warm, without glaze, with a little spoonful of crème fraîche on the side. My friend took one bite, closed her eyes and said, “This tastes like something a grandmother would make but somehow fancier”. And she was right.

FAQs

How Do I Make Nigella’s Lemon Yogurt Cake Moist?

The key to keeping this cake super moist is the yogurt! It adds richness and a slight tang that balances out the sweetness. Make sure to use full-fat yogurt, and don’t skip the soaking syrup step – it helps lock in all that moisture!

Can I Substitute The Yogurt With Something Else In Nigella’s Lemon Yogurt Cake?

You can definitely try a substitute if needed. If you don’t have yogurt, sour cream can work as a good alternative – it’ll keep the cake moist with that same creamy texture. Just remember to keep the ratio the same!

How Do I Get The Lemon Flavor To Really Pop In Nigella’s Lemon Yogurt Cake?

To get that bold lemon flavor, use both lemon zest in the batter and a good squeeze of fresh lemon juice. Adding lemon syrup on top after baking will really give the cake that vibrant citrus punch. The zest is what makes all the difference!