lemon yoghurt cake
2 Nov 2015
Do you ever feel as though you've come too late to the party? Well that's how I feel about lemon yoghurt cake.
When I was home in Brisbane last month I browsed through a back issue of Australian House and Garden and found a recipe for Lemon Yoghurt Cake by Simmone Logue. The cake takes about 5 minutes to make and the recipe looked almost too good to be true so I took a photo of the recipe and decided to make it once I was back home.
Just to make sure, I looked online and found a plethora (I've been looking for a way to use that word in a blog post for ever!) of recipes for lemon yoghurt cake and they all looked pretty much alike. I looked through the fridge and I had all the ingredients; I tweaked the proportions a bit and whipped this up last Sunday before the gym.
I love all things lemony so I was keen to try a slice however I gave the cake to my neighbours as a thank-you gift. Sunday it was back into the kitchen to make the recipe again, this time as tea cakes.
Here's the recipe for you, which makes a small bundt cake or 4 tea cakes. To make a large bundt cake, double the ingredients but bake for the same length of time. Tea cakes will take about 35 minutes.
For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.
Lemon Yoghurt Cake
Ingredients
⅔ cup caster sugar
1 egg
1 tbl finely grated lemon rind (2 small lemons)
100 ml vegetable oil
1¼ cups self raising flour
Pinch salt
½ cup Greek yoghurt
⅓ cup lemon juice
Lemon drizzle icing
½ cup icing sugar, sifted
1 tbs lemon juice
1 tsp melted butter
a little boiling water
Fresh thyme leaves
Method
Preheat oven to 180°C (conventional). Grease and flour a small bundt tin.
In a large bowl, combine the caster sugar, the egg and the grated lemon rind. Gradually add the oil and mix thoroughly.
Sift the flour with the pinch of salt and stir into the egg mixture in thirds, alternately with the yoghurt and the lemon juice. Pour the batter into the prepared tin and bake for 50 minutes. The top should be golden and when tested, a skewer comes out clean. Cool the cake in the tin for 10 minutes then turn out onto a rack.
To make the icing, combine the sifted icing sugar with the lemon juice and the melted butter in a small bowl. Add a little boiling water to make a smooth icing. Drizzle the icing over the cake then decorate with fresh thyme leaves.
I just ate half a tea cake with a cup of tea. The cake is quite tangy and not too sweet, so the icing is a must and the addition of the thyme leaves adds that little bit of something extra to the cake.
See you all again next weekend with some more baking from my kitchen,
Jillian
When I was home in Brisbane last month I browsed through a back issue of Australian House and Garden and found a recipe for Lemon Yoghurt Cake by Simmone Logue. The cake takes about 5 minutes to make and the recipe looked almost too good to be true so I took a photo of the recipe and decided to make it once I was back home.
Just to make sure, I looked online and found a plethora (I've been looking for a way to use that word in a blog post for ever!) of recipes for lemon yoghurt cake and they all looked pretty much alike. I looked through the fridge and I had all the ingredients; I tweaked the proportions a bit and whipped this up last Sunday before the gym.
I love all things lemony so I was keen to try a slice however I gave the cake to my neighbours as a thank-you gift. Sunday it was back into the kitchen to make the recipe again, this time as tea cakes.
Here's the recipe for you, which makes a small bundt cake or 4 tea cakes. To make a large bundt cake, double the ingredients but bake for the same length of time. Tea cakes will take about 35 minutes.
For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.
Lemon Yoghurt Cake
Ingredients
⅔ cup caster sugar
1 egg
1 tbl finely grated lemon rind (2 small lemons)
100 ml vegetable oil
1¼ cups self raising flour
Pinch salt
½ cup Greek yoghurt
⅓ cup lemon juice
Lemon drizzle icing
½ cup icing sugar, sifted
1 tbs lemon juice
1 tsp melted butter
a little boiling water
Fresh thyme leaves
Method
Preheat oven to 180°C (conventional). Grease and flour a small bundt tin.
In a large bowl, combine the caster sugar, the egg and the grated lemon rind. Gradually add the oil and mix thoroughly.
Sift the flour with the pinch of salt and stir into the egg mixture in thirds, alternately with the yoghurt and the lemon juice. Pour the batter into the prepared tin and bake for 50 minutes. The top should be golden and when tested, a skewer comes out clean. Cool the cake in the tin for 10 minutes then turn out onto a rack.
To make the icing, combine the sifted icing sugar with the lemon juice and the melted butter in a small bowl. Add a little boiling water to make a smooth icing. Drizzle the icing over the cake then decorate with fresh thyme leaves.
I just ate half a tea cake with a cup of tea. The cake is quite tangy and not too sweet, so the icing is a must and the addition of the thyme leaves adds that little bit of something extra to the cake.
See you all again next weekend with some more baking from my kitchen,
Jillian
