Apple cake with lemon

Ingredients

• 400 g (about 320 g peeled and cored)Fuji apples
• Zest of 2 lemonsLemon zest
• 100 gLemon juice
• 140 g00 flour
• 150 gGreek yoghurt
• 70 gButter, at room temperature
• 100 gSugar
• 2Medium eggs, at room temperature
• 12 gBaking powder
• 10 gIcing sugar

Instructions

1. 1

   Prepare the fruit

   Finely grate the zest from the clean lemons, then squeeze and strain the juice to get 100 g. Peel and core the apples.

2. 2

   Cut and season

   Slice the apples, then cut them into irregular pieces no larger than 2 cm. Put them in a bowl and add the lemon juice and zest.

3. 3

   Cream butter and sugar

   Put the sugar and room-temperature butter in a bowl. Beat with a whisk for 5–6 minutes, until the mixture is slightly fluffy. Add the eggs one at a time, continuing to beat.

4. 4

   Mix the batter

   Beat in the Greek yoghurt. Sift in the flour and baking powder, then whisk briefly to combine.

5. 5

   Fold in apples

   Stop whisking and add the apple pieces with their juice. Fold them in with a spatula, then transfer the mixture to a greased and floured 20 cm cake tin.

6. 6

   Bake the cake

   Level the mixture by gently turning the tin between your hands. Bake in a preheated conventional oven at 170°C for about 60 minutes. Leave the cake to cool completely before serving, with a little icing sugar if you like.

What is apple cake with lemon?

This is a tender fruit cake in which apple pieces are folded into a butter, egg and yoghurt batter. Apple cakes are made in many European home kitchens, with recipes varying by region and family.

Lemon zest and juice give this version a bright citrus note alongside the sweet apples. The fruit is mixed into the batter rather than layered, so pieces are spread through each slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 238 calories, 6g protein, 36g carbs, 9g fat.

The flour, sugar, apples and lemon juice supply most of the carbohydrates, while butter contributes much of the fat and the eggs and Greek yoghurt provide protein. Pair a slice with plain yoghurt or another protein-rich food and fresh fruit for a more balanced plate.

The apples and lemon

Fruit: Fuji apples are used here; peel and core them before cutting into pieces no larger than 2 cm. Keeping the pieces fairly small helps distribute them through the cake.

Citrus: The recipe uses both the zest of two lemons and 100 g of strained juice. Tossing the apples in them before making the batter helps coat the fruit and carry the lemon flavour through the cake.

Build a light batter

Butter and sugar: Beat them for 5–6 minutes, until the mixture looks a little fluffy. Starting with butter at room temperature makes it easier to combine evenly.

Eggs: Add them one at a time and keep beating. This gradual addition helps the mixture come together before the yoghurt and dry ingredients go in.

Fold gently and fill the tin

Dry ingredients: Sift the flour and baking powder into the yoghurt mixture, then whisk only briefly. Once the flour is added, avoid prolonged mixing.

Apples: Fold the fruit and its lemon juice in with a spatula, using broad strokes. Scrape the mixture into a greased and floured 20 cm tin and level it by turning the tin gently.

Check the bake

Oven: Bake in a preheated conventional oven at 170°C for about 60 minutes. The overall recipe takes 85 minutes, including preparation and baking.

Doneness: The recipe calls for a fully baked cake but gives no specific skewer test. If checking near the end, look for a set centre and avoid opening the oven repeatedly during baking.

Serving ideas

Finish: Let the cake cool completely before serving; the recipe suggests a light dusting of icing sugar if wanted. Cooling also gives the soft crumb time to settle for easier slicing.

Pairing: Serve a slice with tea or coffee, or alongside plain yoghurt for a simple snack. Keep accompaniments modest so the apple and lemon remain the focus.

Recipe notes & tips

• Weigh the peeled and cored apples to check you have about 320 g prepared fruit.
• Strain the lemon juice to remove seeds before adding it to the apples.
• Bring the butter and eggs to room temperature so they mix more smoothly.
• Sift the flour and baking powder together to distribute the raising agent.
• Grease and flour the 20 cm tin thoroughly before adding the batter.
• Let the cake cool fully before slicing to help it hold its shape.

Variations

• Add cinnamon: Mix a small amount into the flour for a warm spice note.
• Try another apple: Use a similarly crisp eating apple in place of Fuji.
• Skip the icing sugar: Serve the cake plain for a less sweet finish.
• Add chopped nuts: Fold a small handful into the batter for extra crunch.
• Boost the citrus: Add a little extra finely grated lemon zest for a sharper aroma.

Common mistakes to avoid

• Cutting large apple pieces: Pieces over 2 cm may be harder to distribute evenly; keep them small.
• Adding eggs all at once: The mixture can be less even; beat them in one at a time.
• Overmixing after adding flour: This can make the crumb less tender; whisk only briefly.
• Forgetting to include the apple juice: Fold in the fruit with its lemon juice as directed.
• Using an unprepared tin: Grease and flour the 20 cm tin so the cake is easier to release.
• Serving while hot: The soft cake may be difficult to slice; wait until it is completely cool.

How to store

Once completely cool, store the cake covered in an airtight container in the fridge for up to 3 days. Bring slices to room temperature or warm them briefly before serving.

Frequently asked questions