Lemon Yoghurt Cake

This Lemon Yoghurt Cake is a favourite of ours. The cake is made with vegetable oil and yoghurt which gives it a lovely smooth texture, and it is full of lemon flavour. It is glazed with a cold lemon syrup, which gives gives a crunch to the cake crust. It is best served warm from the oven. We made ours in a rose shaped bundt pan which makes it look fancy.



Lemon Yoghurt Cake 


Ingredients
¾ cup (180ml) vegetable oil

2 eggs 
1 tablespoon finely grated lemon rind 
2 tablespoons lemon juice 
1 cup (280g) low fat vanilla yoghurt
1¾ cups (385g) caster (superfine) sugar 
2 cups (300g) self-raising flour

Lemon frosting:
¾ cup (120g) granulated sugar 
¼ cup (60ml) lemon juice




Method
  1. Preheat oven to 180°C (350°F).
  2. Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.
  3. Sift over the flour and stir until smooth.
  4. Pour the mixture into a well-greased 24cm bundt tin and bake for 35 – 40 minutes or until cooked when tested with a skewer.
  5. While the cake is still hot remove from the tin. Shake it gently to loosen and overturn it onto a plate.
  6. To make the lemon frosting, gently stir together the sugar and lemon juice.
  7. Spoon over the cake and allow to set. Serve warm.



Recipe adapted from Donna Hay



If you love Lemon recipes as much as we do, check out:

Never miss a post.

Get fresh new ideas delivered right to your inbox!

Comments

  1. says

    Such type of sites help us a lot in many ways like the recipes which are given above is more helpful but most probably i would like to taste this cake as it looks so simple and yet delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>