Tuesday 13 September 2011

Chocolate Lemon Yogurt Cake

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About two weeks back I have an entry on Lemon Yougurt Butter Cake which was quite well-received by most of my friends. So during my Kids' Pizza and Bento Workshop last week I decided to twist the recipe a bit in order to suit the kids with this Chocolate Lemon Yogurt Cake.

Each bites on this chocolate cake leaves you with a light and refreshing lemon fragrant mixing together with that rich chocolate taste that stays in your mouth for quite sometime which I am sure it would makes a perfect tea cake for the kids.

In order to make it more chocolatey, I added extra 100g of mini chocolate chips so that i will make the cake more moist and full of chocolate flavour.

Recipe adapted from Lemon Yogurt Butter Cake HERE.

Ingredients: (makes 2 small loaf tins, 17cm x 8cm x 6cm) 
175g Unsalted Butter, room temperature
200g Caster Sugar
3 Eggs, 60g each
200g Self Raising Flour
45g Valrhona Cocoa Powder
100g Mini Chocolate Chips
Juice of 1/2 Lemon
Zest of 1 Lemon
4 Tablespoons Plain Yogurt

1. Cream butter and sugar with mixer till creamy and pale (about 3 - 4 minutes on medium speed).

2. Add in eggs, one at a time and beat well after each addition. If necessary scrap mixture off the side of the mixing bowl and make sure everything is well beaten.

3. Fold in the mixture of sifted self-raising flour plus cocoa powder in 3 batches.

4. Next add in lemon zest, juice, yogurt, mini chocolate chips and fold thoroughly till combined.

5. Divide batter equal into 2 mini loaf tins that are lined with greaseproof paper.

6. Bake in preheat 180 degree oven for about 35 - 40 minutes or when skewer insert and come out clean.

7. When cake is done, remove it from the oven and allow to cool in the pan for 10 minutes.

8. Transfer cake to cooling rack and cool completely before cutting it into serving slices.


  1. Fantastic combination.Yoghurt i cake amkes it always so nice and soft:)

  2. my kids will love this cake - thks for sharing :)

  3. Stephanie @ Eat. Drink. Love.14/9/11 12:07 am

    This cake sounds so moist and delicious! I love the idea of combining chocolate and lemon!

  4. Parsley Sage14/9/11 7:05 am

    Oh, i loved that lemon cake the other week!  I can't believe you 'chocolatized' it :)  So delicious!  Buzzed

  5. Whoa.... so moist and rich inside.  Ellena, you've been baking non stop!!!  Your delicious photos are torture at night. ;-)

  6. Yes yes this cake is so moist and soft due to the yoghurt :)

  7. Not really baking a lot but made this for the kids during the bento workshop last week :)

  8. Chocolate lemon yoghurt! Very tempting name , not to mention the photos!!
    Oh agree with nami - this photos even torture in the morning!!
    Tq for sharing the recipe ellena! Great photos - lovely recipe! 
    I'm sure my kids will loves this + their mom! ;) 

  9. Ellie | Gourmand Recipes19/9/11 10:42 am

    I have not tried pairing chocolate with lemon. Your recipe has tempted me to give this combo a try. Beautiful clicks.

  10. Hi I am new at baking, what do you mean zest of. Lemon and by fold in as per step 3? Elaine

    1. Hi Elaine,

      Zest of lemon means the grated outer skin of the lemon. Fold in in another way means using spatula or whisk to incorporate the flour slowly into the egg mixture. HTH.

  11. Hi Ellena,

    If I were to use Normal Yoghurt, would the amount be the same?? I always have Plain yoghurt in my fridge and I love Yoghurt cakes!


    1. Hi Cynthia, yup you can use normal yoghurt but if the content is not thick and creamy type then perhaps you could cut down the amt by 1/2 or 1 tbsp. You can add 3 tbsp into the batter and see how it goes before adding the remaining 1 tbsp. Cos the final batter shld be thick rather than pouring type. HTH :)

  12. Dear Ellena..

    Thanks for the recipe.Now is 0227 n im baking!I have to change the plain yogurt to mango yogurt as I dont have plain one n also any lemon juice or its zest..Thanks a lot for the recipe!Love the texture.



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