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This recipe is vegetarian.
Can be made dairy-free by substituting regular yogurt with plant-based yogurt.
You can substitute whole wheat flour for a higher-fiber option, but it may change the texture slightly.
Nutritional Facts (per slice):
Calories: ~220
Carbohydrates: 28g
Protein: 3g
Fat: 10g
Sugar: 12g
Fiber: 1g
Storage:
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: The cake will stay fresh for up to 5 days.
Freezer: Wrap tightly and freeze for up to 2 months. Defrost at room temperature before serving.
Why You’ll Love This Recipe:
The yogurt keeps the cake incredibly moist and light.
The bright lemon flavor pairs wonderfully with the sweetness of the candied fruit.
It’s easy to make and perfect for casual gatherings or special occasions.
It’s a versatile cake that can be adapted with different fruits or glazes.
Conclusion:
This Lemon Yogurt Cake with Candied Fruit is a perfect balance of tangy and sweet, ideal for family gatherings or a simple weekday treat. The moist texture from the yogurt combined with the zesty lemon flavor creates a memorable dessert. Try adding your favorite mix-ins like nuts or dried fruits for a personal touch.
FAQs:
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