Lemon Yogurt Apple Cake (Almond Topping)
This apple cake is soft, lightly tangy, and bright with lemon zest. Thin apple slices sink into a yogurt batter, and a layer of chopped almonds gives the top a crunchy finish. You whisk everything by hand in one bowl, pour it into a glass dish, and bake. This lemon yogurt apple cake is an easy weekday snack, a family dessert, or a plate to share with guests.
Why You’ll Love This Cake
- Yogurt keeps it soft: Plain yogurt gives the crumb a moist, tender texture that stays fresh for days.
- Lemon brightens the apples: The zest adds a clean citrus note that lifts the sweetness of the fruit.
- Crunchy almond topping: Chopped almonds form a golden layer on top, with a nice contrast to the soft cake.
- One bowl, no mixer: Whisk the eggs and sugar, add the wet ingredients, then fold in the flour.
- Feeds a crowd: The 23 x 40 cm pan gives about 12 generous squares.
Ingredient Notes
Each ingredient has a clear role in the final cake:
| Ingredient | What to Know |
|---|---|
| Eggs (3) | Whisked with the sugar until pale. This step gives the cake its lift and structure. |
| Sugar (1 cup) | Sweetens the batter and helps the eggs hold air when whisked. |
| Plain yogurt (1/2 cup) | Keeps the crumb moist and adds a light tang. Use plain, unsweetened yogurt. |
| Lemon zest (1 lemon) | Adds fragrance. Zest only the yellow part, since the white pith tastes bitter. |
| Melted butter (1/2 cup) | Adds richness. Let it cool slightly before mixing so it does not cook the eggs. |
| All-purpose flour (1 1/2 cups) | Gives the cake its structure. Sift it with the baking powder for an even texture. |
| Baking powder (8 g) | The leavening agent. Check that it is fresh. |
| Apples (3) | Peel and slice thinly. Toss the slices in a little lemon juice so they do not turn brown. For apple varieties that hold their shape when baked, see Apples from New York. |
| Chopped almonds | Scattered on top before baking. They toast into a crunchy layer. |
How to Make Lemon Yogurt Apple Cake
Whisk the eggs and sugar: In a large bowl, whisk the eggs, a pinch of salt, and the sugar until pale and smooth. This takes about two minutes by hand.
Add the wet ingredients: Stir in the yogurt, lemon zest, and melted butter until fully combined.
Add the dry ingredients: Sift in the flour and baking powder. Fold gently until the batter is smooth. Stop as soon as no dry flour remains.
Fold in the apples: Add the lemon-tossed apple slices and fold them through the batter so they are spread evenly.
Pour and top: Pour the batter into a greased 23 x 40 cm glass dish and spread it level. Scatter the chopped almonds evenly over the top.
Bake: Bake at 160°C for 25 to 30 minutes, until golden and a toothpick inserted in the center comes out clean. Let this lemon yogurt apple cake cool before slicing.
My Top Tips for Success
- Whisk the eggs and sugar well. A pale, thick mixture gives a lighter cake.
- Use plain yogurt. Flavored yogurt changes the taste and can make the cake too sweet.
- Test before you take it out. Ovens vary, so check at 25 minutes and add time if needed.
- Cool completely before slicing. A warm cake is soft and breaks easily.
Common Problems and Fixes
Why is the middle still wet?
The cake needs more time. Bake a few minutes longer and test again with a toothpick. Thick apple slices can also hold moisture, so slice them thinly.
Why did the apples sink to the bottom?
The batter may have been too thin, or the apples were added too late. Fold them in gently and pour the batter into the dish right away.
Why is the top too dark?
Lower the oven rack or reduce the temperature by 10°C. Cover loosely with foil if the almonds darken fast.
Storage
Room temperature (same day): Cover the cake and keep it at room temperature. Best eaten the same day.
Refrigerated (3 to 4 days): Store in an airtight container in the fridge. Bring slices of this lemon yogurt apple cake to room temperature before serving.
FAQ
Can I use a different pan?
Yes. A round or square pan works, but adjust the baking time and check with a toothpick, because a deeper pan needs longer.
Can I use Greek yogurt?
Yes, Greek yogurt makes a thicker, tangier lemon yogurt apple cake.
Can I replace the almonds?
Yes, chopped walnuts or pecans work well. Add them in the same amount.
This lemon yogurt apple cake is simple, bright, and easy to share. Serve it warm or at room temperature with a cup of tea. If you make it, send me a photo. For another apple dessert, try the easy moist apple almond cake, or for a richer option, the banana chocolate cake with soaking syrup. Browse more in the cakes and bakes section.
Lemon Yogurt Apple Cake (Almond Topping)
Ingredients
Method
- Whisk the eggs and sugar: In a large bowl, whisk the eggs, salt, and sugar until pale and smooth.
- Add the wet ingredients: Stir in the yogurt, lemon zest, and melted butter until fully combined.
- Add the dry ingredients: Sift in the flour and baking powder and fold gently until smooth.
- Fold in the apples: Add the lemon-tossed apple slices and fold them through the batter.
- Pour and top: Pour into a greased 23 x 40 cm glass dish, spread level, and scatter the almonds over the top.
- Bake: Bake at 160°C for 25 to 30 minutes, until golden and a toothpick comes out clean. Cool before slicing.
Notes
Check doneness at 25 minutes. Ovens vary.
Cool completely before slicing.
