This yummy lemon yoghurt cake is based on Alison Holst's cake recipe. It was so moist, light and super delicious!
395 grams of sugar
250 grams of self-raising flour
250 grams of plain yoghurt
2 large eggs or 3 x size 7 eggs
1 cup vegetable oil
3 tablespoon of lemon juice
1/4 teaspoon of salt
finely grated rind of 2 lemons
Lemon sugar glaze:
1/4 cup of lemon juice
2 Tbsp + 1 tsp of sugar
Preheat oven to 180 degrees.
Prepare your ring pan and grease it with non stick spray.
Grate all the lemon peel into a large bowl, then add sugar eggs and oil and mix together.
Add the salt, yoghurt and lemon juice and mix again.
Sift in the flour and fold in with a stirrer until just combined
Pour cake mixture into prepared ring pan and bake for approx 45 mins or until the sides start to shrink and the centre springs back when pressed. Or until a skewer comes out clean.
Leave to cool for approx 10 mins before turning out onto a rack.
Drizzle the lemon sugar glaze on top of the cake. Pierce the top of the cake in several places with a fork to allow some of this icing to seep in.
For me personally its best to enjoy it with a cuppa. My choice would be English breakfast tea and my hubby will declare its best with coffee, whatever is in your cuppa it will go splendidly with this delicious cake! I would highly recommend trying this recipe if you ever feel like having a lemon cake...you wont regret it! ;-)
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