Imagine a slice of cake that feels both comforting and fresh, with a silky crumb and a bright, sky tang from creamy skyr.
This skyr cake is perfect for a relaxed Sunday morning or a quiet weeknight treat, especially when you want something flavorful but not too heavy.
SaveI first made it on a rainy afternoon, and the gentle citrus aroma filled the kitchen, turning an ordinary day into a little celebration.
Skyr Cake Recipe
Ingredients
Cake
Filling
Glaze
Instructions
- Preheat and prepare the pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Whisk dry ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Mix wet ingredients
In a separate large bowl, beat the eggs, then whisk in the skyr, vegetable oil, vanilla extract, lemon zest, and almond extract until smooth and slightly thick.
- Combine wet and dry mixtures
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix gently until just combined after each addition.
- Bake the cake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before filling and glazing.
- Prepare the filling
In a bowl, whisk together the skyr, powdered sugar, lemon juice, and vanilla extract until smooth.
- Assemble and glaze
Slice the cake horizontally in half. Spread the filling between the layers, then drizzle the glaze over the top, allowing it to run down the sides naturally.
Substitutions and variations
- Use Greek yogurt instead of skyr for a similarly tangy and creamy texture.
- Swap lemon zest and juice for orange zest and juice to create a warmer citrus note.
- Replace vegetable oil with melted unsalted butter for a richer flavor.
- If you do not have almond extract, you can use a pinch of almond paste for a gentle marzipan hint.
Chloe's tips
- For a lighter crumb, fold the batter gently and avoid over mixing.
- Let the cake cool fully before glazing to prevent the glaze from sliding off.
- Store the cake in the refrigerator because the skyr filling is dairy based.
- If you prefer a stronger citrus flavor, add a little more lemon zest to the batter and glaze.
How to store it
- Keep the cake covered in the refrigerator for up to 3 days.
- Bring the cake to room temperature for about 30 minutes before serving for the best texture.
Serving suggestions
Serve this skyr cake in neat slices with a little extra glaze on top and a sprinkle of citrus zest.
- Enjoy with a cup of coffee or tea in the morning for a tangy start.
- Pair with fresh berries for a colorful and balanced dessert.
- Add a few mint leaves for a bright, festive presentation.
Frequently asked questions
Can I make this cake gluten free?
Yes, use a gluten free all purpose flour blend with xanthan gum, or add 1 teaspoon of xanthan gum if your blend does not contain it.
Can I use regular yogurt instead of skyr?
Regular yogurt will work, but choose a thick Greek style yogurt and drain excess liquid if needed to keep the batter from being too loose.
Why is my cake dense?
Over mixing or under baking are common causes. Mix the batter gently and test doneness with a toothpick, and consider checking a minute earlier next time.
How long does the cake stay fresh?
Stored in the refrigerator in an airtight container, the cake stays fresh for up to 3 days.
Let's get cooking!
This skyr cake shows how simple ingredients can create a quietly lovely dessert, with a tender crumb and bright, creamy notes you will want to repeat often.
