Friday, 7 November 2014

Baking Series : Lemon Yoghurt Cake


It is part 5 of my baking series and today I am going to give you the recipe for Lemon Yoghurt Cake. The recipe came from Kitchen.net on Facebook and I have made it 4 times.


125ml plain yoghurt

250ml caster sugar

2 eggs

10ml vanilla essence

125ml oil

375ml self-raising flour

Lemon zest

Pre-heat oven to 180C. Mix together the yoghurt, oil, sugar, eggs, lemon zest and vanilla essence. Add flour and mix until smooth.  Pour batter into a 20cm round cake tin and bake for about 35 minutes until golden and firm to the touch. Allow cake to cool.

Icing :

500ml icing sugar

20ml milk

10ml lemon juice

Mix icing sugar, lemon and milk together and drizzle over cooled cake.

Notes :

I baked the cake in a ring tin.

When I first made the cake I had no lemons so I used rose water in place of the vanilla essence in the cake and also in place of the lemon juice in the icing.

I have also made an orange cake with fresh orange juice.

This is a very easy cake to make and it freezes well.




The next time I make the cake I want to try and make it as a coffee cake – I wonder if it will work?


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