Preparation method

• Just like with many other cakes, I took the eggs out of the fridge about two hours before using them. That’s how I usually do it, but I know many of you prefer to use them straight from the fridge, so it’s really up to you.
• I separated the egg yolks from the egg whites. I placed the yolks in a large bowl, as that’s where I would prepare the whole batter, while the egg whites were whipped separately together with the sugar.
  It’s important that the mixing bowl and beaters are perfectly clean and free of any grease, otherwise the egg whites won’t whip properly.
• I added the salt and melted butter to the egg yolks and mixed well until smooth. Then I added the yogurt, vanilla extract, lemon zest, and lemon juice, mixing everything thoroughly.
  Next came the meringue, which I gradually folded in gently, using wide movements with a spatula to keep the batter airy and light.
• I sifted the flour and baking powder directly over the batter and gently folded them in.
  When folding in the flour, use gentle, wide movements to preserve the air in the mixture, so the cake stays fluffy and light, not dense or tough.
  And last but not least, I added the chocolate chips — an optional choice you can completely skip or replace with fruits or nuts, depending on your preference.
• I poured the batter into a larger non-stick loaf pan, dusted with flour (any type of pan works, and you can also use parchment paper). I baked the cake at 180°C (350°F) for about 45-50 minutes. Use the toothpick test to check if it’s done.
  During the last few minutes of baking, you can prepare the lemon syrup.
• After taking the cake out of the oven, I let it rest for 10 minutes. Using a skewer, I poked holes all over the surface of the cake.
  Then, I poured the warm syrup gradually over the cake while it was still in the pan, moving the pan gently to allow the syrup to soak in evenly.
• Once the cake had completely cooled, I wrapped it along with the pan in plastic wrap and refrigerated it, ideally overnight. This way, it gradually absorbs the syrup, and the flavors become amazing.
  Only the next day did I remove it from the pan, placed it on the serving platter, and prepared the glaze and decoration.
• I decorated the cake with thin lemon slices placed on top of the glaze, and a little grated lemon zest for an extra touch of freshness and color.
• The moist lemon and yogurt cake is best served chilled, straight from the fridge. Its fresh aroma and moist texture are especially enjoyable on warm days. You can pair it with a cup of tea or coffee for a perfect indulgent moment.
• To keep the cake fresh and moist, I recommend storing it wrapped in plastic wrap or in an airtight container in the fridge. This way, it will stay delicious for 3-4 days.
  If you want to keep it longer, you can freeze it in well-wrapped portions and thaw it at room temperature or in the fridge.
• I hope you enjoyed this moist lemon and yogurt cake recipe and that you’ll have fun trying it at home! It’s a simple, tasty dessert with a fresh touch that I hope you and your loved ones will enjoy. Happy baking and bon appétit!