I just had the most amazing Lemon Yoghurt Cake! OMG, for such a simple and easy recipe (another one by Donna Hay), it tasted sooooooo good. I know the kids are going to love this. It's even better than the Lemon Syrup Cake that my cousins and I used to make over and over again. I bet they will love this recipe! The cake is so moist and tender, and not too sweet either. Complemented by the sugary lemon frosting that coats the chewy caramelized crust on the cake, it is truly a lemon lover's heaven on a plate. I had a slice (okay, I had two) to eat not long after I drizzled the syrup over the cake, and it was warm, chewy, crunchy, tender and everything I could want in a cake. I can't elaborate further, so here's the recipe below. It's an easy one-bowl recipe that I'm sure many will love.
Lemon Yoghurt Cake Recipe
adapted from Donna Hay
¾ cup (180ml) vegetable oil2 eggs
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1 cup (280g) thick natural yoghurt (I used vanilla yoghurt)
1¾ cups (385g) caster (superfine) sugar
2 cups (300g) self-raising flour
¾ cup (120g) granulated sugar
¼ cup (60ml) lemon juice
- Preheat oven to 180°C (350°F).
- Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.
- Sift over the flour and stir until smooth.
- Pour the mixture into a well-greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer.
- While the cake is still hot remove from the tin. Shake it gently to loosen and overturn it onto a plate.
- To make the lemon frosting, gently stir together the sugar and lemon juice.
- Spoon over the cake and allow to set. Serve warm.
- I didn't have natural yoghurt, so I used vanilla yoghurt instead.
- Make sure the tin is greased properly so that the cake slides out easily.