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 

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

  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

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  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.

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