Moist vanilla cake with a shiny lemon frosting: a light and airy delight with a perfectly sweet finish

A soft and moist cake topped with a creamy, lemony frosting.

Indulge in the delicate sweetness of this moist vanilla cake, a light and airy dessert that is simple yet satisfying. The cake is made with a mixture of yogurt, oil and eggs, giving it an incredibly soft texture and subtle richness. The batter is delicately flavored with vanilla, offering a classic and comforting taste that pairs beautifully with the creamy and tangy lemon frosting. This cake is perfect for those times when you are craving something sweet but not too strong, a treat that is as delicious for the eyes as it is for the taste buds.

Why you'll love this recipe

You’ll love this recipe for its simplicity and versatility. The cake itself is wonderfully moist thanks to the yogurt, and the sunflower oil ensures a tender crumb that stays moist for days. The combination of vanilla and lemon adds a refreshing brightness to the flavor profile, while the airy texture makes it a joy to eat. The frosting is the perfect finishing touch, balancing the sweetness with a hint of tartness. This cake can be enjoyed on its own or dressed up for special occasions, making it a go-to recipe for casual snacking and elegant desserts alike.

The perfect opportunity

This moist vanilla cake is perfect for any occasion, whether you're serving it as an everyday treat or presenting it as a stunning centerpiece for a gathering. Its light and airy texture makes it a great choice for spring and summer parties, brunches, or teatime indulgences. The cake's simplicity also makes it adaptable: add fresh berries or a little powdered sugar for a more sophisticated presentation. Whether you're celebrating a birthday, hosting a baby shower, or simply enjoying a slice with your coffee, this cake is sure to please everyone.

Decorating Tips

replaces the word nice with empty give this cake a more polished look, pour the lemon frosting over the top and let it drip gently down the sides. You can also finish the cake with finely grated lemon zest for an extra pop of color and a burst of citrus flavor. If you want to add a little texture and flair, sprinkle the top with slivered almonds or toasted coconut. For a fresh touch, consider decorating with a few edible flowers or fresh mint leaves. These simple additions will elevate the cake from a classic dessert to a visually stunning centerpiece.

For the cake:

• 3 eggs
• 80 g sunflower oil
• 150 g sugar
• 210 g all-purpose flour
• 1 sachet of baking powder
• 1 sachet vanilla sugar or 1 teaspoon vanilla extract
• 130 g of natural yogurt
• A pinch of salt

1. In a large bowl, beat the eggs and sugar until pale and creamy. Gradually add the sunflower oil while continuing to mix.
2. Stir in yogurt and vanilla until well combined.
3. In a separate bowl, sift together the flour, baking powder and a pinch of salt. Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
4. Pour the batter into a greased and lined cake tin.
5. Bake in a preheated 340°F (170°C) oven for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
6. Once baked, allow the cake to cool completely before adding the frosting.

For the lemon glaze:

• 200 g caster sugar
• 1 egg white
• 8 drops of fresh lemon juice

1. Start by beating the egg white in a clean bowl until stiff peaks form.
2. Gradually add the icing sugar, one tablespoon at a time, beating well after each addition until the mixture becomes thick and glossy.
3. Slowly add the lemon juice, drop by drop, mixing well until you reach the desired consistency. The frosting should be smooth and spreadable, but not too runny.
4. Once the cake has cooled, drizzle or spread the frosting over the top, letting it set before serving.

Appreciate!