Lemon Yoghurt Cake
Lemon Yoghurt Cake
I only recently started baking with yoghurt and I must say I love the results it delivers. I like that the cake texture is a bit more denser but at the same time still remains light and moist. Not quite sure why this is but would take a guess that it is due to the fat and protein content of the yoghurt. And if like me, you always have some plain yoghurt in the fridge it really is not too much effort baking this, as all the other ingredients are basic ingredients we always have in the kitchen.
Lemon Yoghurt Cake
I was looking at a lot of recipes before making this version and I am very happy with the result of the recipe I developed in the end. It really is an easy bake and pretty straightforward to make. It is not much more than sifting the dry ingredients, mixing the wet ingredients and then mixing it all together and popping in the oven. The loaf is also not overly sweet and the zesty sugary hit from the lemon glaze gives it just enough of that lip smacking zing to make it a special treat.
Lemon Yoghurt Cake
And extra bonus is that it also freezes very well. I sliced the left over loaf into slices and froze it in a few ziplock bags. Each slice takes minutes to defrost (which is perfect for late night emergencies!) and I could not detect any change in texture or flavour.
Lemon Yoghurt Cake
I used a 29cm x 14cm x 6.5cm loaf tin which yielded a loaf with a lowish height which makes it easier to slice.
Lemon Yoghurt Cake
Lemon Yoghurt Cake
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup full fat plain yoghurt
- 1 cup sugar
- 3 eggs
- ½ cup vegetable oil
- 1 heaped tbsp lemon zest
- Glaze
- 2 tablespoons lemon juice
- 1 cup icing sugar
- lemon zest as garnish
Instructions
- Preheat oven to 180 degrees C. Grease and line a 29cm x 14cm x 6.5cm loaf tin.
- Sift the flour, baking powder and salt. In another bowl, whisk the yoghurt, sugar, eggs, oil and zest together. Add the dry ingredients to the wet ingredients and whisk until smooth. Pour into the prepared tin and bake for about 40 minutes until a skewer inserted into the cake comes out clean.
- Let the loaf cool down.
- Prepare the glaze by adding half the sugar to the lemon juice. Slowly add more sugar until you have the desired consistency and slowly pour over the loaf. Sprinkle with some more lemon zest, slice and serve.
- (I used a 29cm x 14cm x 6.5cm loaf tin which yielded a lowish height which makes it easier to slice.)
Rochelle @ Oh So Sweet Baker
Apr 21, 2014
This yoghurt cake looks delicious. Beautiful shot
hein
Apr 21, 2014
Thank you Rochelle
Ian
Apr 22, 2014
The pictures make this cake look delicious enough to whet any appetite or break any diet :-)Yum Yum!
hein
Apr 22, 2014
Thanks so much Ian!