Name: Turkish Yogurt Cake with Lemon - Moist and Tangy Dessert
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 200 g plain yogurt; 150 g granulated sugar; 80 ml vegetable oil; 3 piece large eggs; 250 g all-purpose flour; 2 tsp baking powder; 1 piece fresh lemon; 1 tsp vanilla extract; 1 pinch salt; 1 tbsp butter

Turkish yogurt cake, or yoğurtlu kek, represents the beautiful simplicity of home baking in Turkey. This beloved cake has been a staple in Turkish households for generations, often served with afternoon tea or as a light dessert after family meals. The magic of this cake lies in the yogurt, which creates an incredibly moist texture while adding a subtle tang that pairs beautifully with fresh lemon zest and juice. As it bakes, the kitchen fills with the bright aroma of citrus and the comforting scent of vanilla. The finished cake has a fine, tender crumb that melts in your mouth, with each bite delivering a perfect balance of sweet and tart flavors. What makes this cake particularly special is its keeping quality - the yogurt ensures it stays moist and delicious for several days. The lemon adds brightness without being overwhelming, creating a cake that's sophisticated enough for guests yet simple enough for everyday enjoyment. It's equally delicious served plain with tea or dressed up with a light dusting of powdered sugar for special occasions.

Ingredients

Instructions

Prepare pan and oven

Preheat your oven to 180°C (350°F). Grease a 23cm round cake pan with butter and dust lightly with flour, tapping out excess. This prevents sticking and ensures easy removal. Do not skip the flour dusting or the cake may stick to the pan.
Prepare lemon ingredients

Wash and dry the lemon thoroughly. Zest the entire lemon using a fine grater, then cut in half and juice it to get about 3 tablespoons of fresh juice. The zest should be bright yellow with no white pith, which would add bitterness. Do not use bottled lemon juice as it lacks the fresh citrus oils.
Mix wet ingredients

In a large bowl, whisk together yogurt, sugar, oil, eggs, lemon zest, lemon juice, and vanilla extract for 2-3 minutes until completely smooth and well combined. The mixture should be pale yellow and creamy with no lumps. Do not overmix once you add flour or the cake will be tough.
Combine dry ingredients

In a separate bowl, whisk together flour, baking powder, and salt for 30 seconds to evenly distribute the leavening. This ensures the cake rises evenly throughout. Do not sift the flour as this cake benefits from the slightly denser texture of unsifted flour.
Fold batter together

Add the flour mixture to the yogurt mixture in two additions, gently folding with a wooden spoon or spatula for 30-45 seconds after each addition until just combined. The batter should be smooth but still slightly thick. Do not overmix or beat vigorously as this will develop gluten and make the cake dense.
Bake the cake

Pour the batter into the prepared pan and smooth the top gently. Bake on the middle rack for 35-40 minutes until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. The top should spring back when lightly touched. Do not open the oven door for the first 30 minutes or the cake may collapse.
Cool and serve

Let the cake cool in the pan for 10 minutes, then run a knife around the edges and turn out onto a wire rack. Cool completely for at least 30 minutes before slicing. The cake should feel firm but still slightly warm. Do not attempt to remove from the pan too early or it may break apart.

Tips

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Cooking Tips

Use room temperature ingredients for the smoothest batter - take yogurt and eggs out 30 minutes before baking. This ensures even mixing and a more tender crumb.

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Alternatives

Greek-style thick yogurt works wonderfully and creates an even moister cake, though you may need to reduce oil slightly. You can substitute orange zest and juice for lemon for a different citrus flavor.

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Serving & Storage

Serve sliced with Turkish tea or coffee, optionally dusted with powdered sugar. Store covered at room temperature for up to 4 days - the yogurt keeps it moist. This cake actually improves in flavor after the first day.