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18 May 2017

RECIPE: Lemon Yoghurt Cake

Do you love cake? 

What is your favourite cake?



I love cake.
Cake is the answer, no matter the question.
All you need is cake.
A balanced diet is having a cupcake in each hand.
It’s cake-o’clock!


There’s a recipe in the basic thermo cook book which I’ve been wanting to try for a while, but never seemed to have the right ingredients in my fridge or pantry. It’s a simple yoghurt cake. I finally got my act together and made it. 

Gosh it's yum! Here's my slightly tweaked, lemony delicious yoghurt cake variation.



Ingredients:

80g vegetable oil (or any light oil eg Canola)
1 lemon - zest plus 2-3 tbsp juice
150g caster sugar
3 eggs
250g SR flour
180g natural yoghurt (I use Greek style yoghurt)
1 pinch salt
icing sugar for dusting


Method:

Preheat oven to 180C and grease a cake tin. If you have a bundt cake tin, go with that option for the prettiness factor.

Use an electric mixer and mix the eggs, sugar and lemon zest until combined.

Add the flour, oil, yoghurt, salt and lemon juice and mix well (approximately 2-3 minutes).

Pour the mixture into the prepared cake tin and back for 30 minutes or until a skewer inserted into the centre of the cake comes out clean.

Allow too cool in the tin for a few minutes before transferring it to a cake rack. When ready to serve, move it to the serving plate and dust with icing sugar.

This cake lasts well in an air-tight container for a few days (though it doesn’t normally last very long at home).

If you don’t have lemons, try replacing the lemon zest and juice with another citrus fruit. I’ll bet orange would taste ahhhhmazing!





2 comments:

  1. Hi Anorina!! My daughter's favorite cake is Lemon Pound Cake. Is very similar to your recipe here. I would live to make this one for her as a surprise. However, I consider myself one of your best fans, butt I can not
    figure the equivalents and measures to your ingredients. Could you translate for me? Thank you so much.
    Sincerely
    Jambo

    ReplyDelete
    Replies
    1. Hi Jambo,

      I'll try to convert the recipe into cups (as I have no idea about ounces/pounds).
      Hope this helps :)


      1/3 cup vegetable oil
      3/4 cup caster sugar
      1 cup self-raising flour
      3/4 cup natural yoghurt
      3 eggs
      1 lemon - zest plus juice (2-3 tablespoons)
      1 pinch salt
      icing sugar to dust the cake once cooled

      Delete

Thank you for your comment.

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