Lemon Yoghurt Cake

Preparation time: 15 minutes; Baking time: 35-50minutes; Makes: 10-inch round cake

Original Recipe

Ingredients

• 280g (2¼ cups) all-purpose flour
• 3 teaspoons baking powder
• 3 eggs of 60g each (=large size in Canada)
• 200g (1 cup) caster sugar
• Finely grated zest (rind) of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract (essence)
• 240ml (1 cup) low fat plain yoghurt 
• 120ml (½ cup) vegetable oil

Lemon Glaze for topping

• 2 tablespoons lemon juice
• 1 cup icing (confectioners) sugar

Instructions

1. Preheat the oven to 350ºF (180ºC) ten minutes before using. Sift the flour and baking powder in a bowl and set aside. Grease and line an 8-10 inch (21-26cm) springform cake tin (Pan) with parchment. (I used a 10-inch springform pan
2. Using the whisk attachment of a stand mixer, whisk the eggs and sugar until pale, thick and creamy about 3-4 minutes. (I whisked for exactly 3 minutes.)
3. Add the lemon zest, juice and vanilla extract. Whisk for a further 1 minute.
4. Remove the bowl and gently fold in the sifted flour into the mixture in two batches using a metal or wooden spoon.
5. Gently fold in the yoghurt in two batches and then the oil in two batches. Do not over mix.
6. Pour the batter into prepared pan. Bake in the prepared pan 35-50 minutes until golden and a toothpick inserted into the centre comes out clean.
7. Leave cake in tin to cool for 10 minutes before transferring to a cake rack to cool.
   You can either leave the cake plain or dust it with icing sugar or drizzle it with the lemon glaze.
8. To make the glaze add about 1 cup icing sugar to 2 tablespoons lemon juice and mix to a pourable consistency. Pour over cake while still warm.

Points to Note:

1. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
2. Last Updated: May 10, 2018

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