Authentic home cooking from Taiwan, with US measurements. 
Lemon Yogurt Cake (with Lemon Glaze)
This small cake uses vegetable oil instead of butter and includes yogurt for a fresher taste. It's easy to make with just a simple mix, and the lemon glaze adds a thin, crispy layer that makes you love it more with each bite! Enjoy it with a warm cup of tea on a cool autumn day for the perfect treat.
(Use an 8.4 cm diameter, 5 cm high silicone cake mold to make 3 servings.)
(Or use a regular muffin tin to make 4 servings.)
Tips
You can substitute sunflower oil with grape seed oil, canola oil, or other mild-flavored vegetable oils.
Feedback
Store any leftover cake in an airtight container in the fridge. The chilled cake has a unique taste too!
Lemon Yogurt Cake (with Lemon Glaze)
This small cake uses vegetable oil instead of butter and includes yogurt for a fresher taste. It's easy to make with just a simple mix, and the lemon glaze adds a thin, crispy layer that makes you love it more with each bite! Enjoy it with a warm cup of tea on a cool autumn day for the perfect treat.
(Use an 8.4 cm diameter, 5 cm high silicone cake mold to make 3 servings.)
(Or use a regular muffin tin to make 4 servings.)
Tips
You can substitute sunflower oil with grape seed oil, canola oil, or other mild-flavored vegetable oils.
Feedback
Store any leftover cake in an airtight container in the fridge. The chilled cake has a unique taste too!
Open in Cookpad AppSteps
- 1
Preheat the oven to 356°F (180°C). Sift together Ingredients (a).
- 2
Rub Ingredients (b) together with your hands to infuse the sugar with lemon aroma.
- 3
Mix Ingredients (b) with (c) until well combined.
- 4
Pour into Ingredients (a) and gently mix until no dry flour is visible. Do not overmix.
- 5
Evenly pour the batter into the baking molds and place in the preheated oven. Bake for about 25 minutes. Test with a skewer; if it comes out clean, the cake is done.
- 6
Remove and let cool on a wire rack.
- 7
Mix the Lemon Glaze ingredients until smooth.
- 8
Drizzle a thin layer over the cooled cake and sprinkle a little lemon zest on top before the glaze sets.
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