Recipe Review: Lemon Yoghurt Cake

For a combo of reasons I had two things in surplus at my house over the weekend:

  1. lemons; and
  2. yoghurt.

What to do? Make a lemon yoghurt cake of course!

I myself am an advocate of a classic lemon butter cake, so didn’t have a lemon yoghurt cake recipe up my sleeve.

Not to fear – that’s where Google was my saviour.

After Googling “lemon yoghurt cake New Zealand” my top search result yielded a recipe from the iconic Kiwi cook, Alison Holst.

I will say that I did change it to suit my taste and inclination, but this is still Alison’s core recipe which can be found here.

The recipe below is the one that I used to make my cake. It’s similar to Alison’s, but the main differences are in how much sugar I used, how much oil and lemon juice used, use of standard flour rather than self raising and creating a syrup to drench the cake with afterwards. I also adjusted the cooking time as I found it needed a bit more cooking than the recipe had stated.

The results were pretty awesome ie. ALL my family members liked and ate it. I served it as you can see in the pic with some vanilla yoghurt and berries (they were frozen and then partially heated in the microwave – yum).

Ingredients

  • 1 1/4 cups sugar
  • finely grated rind of 2 lemons
  • 2 large eggs
  • 1/2 cup vegetable oil
  • ½ tsp salt
  • 1 cup plain yoghurt (I used Yoplait Vanilla yoghurt)
  • 3-4 Tbsp lemon juice
  • 2 cups standard flour
  • 3 tsp of baking powder

Heat oven to 180°C

Grate peel from the lemons into a large bowl. Add the sugar, eggs and oil, then whisk together. Add the salt, yoghurt and lemon juice and mix again. Sift in the flour and fold.

Pour cake mixture into an oiled ring pan and bake for about 40-45 minutes, or until a skewer comes out clean. Leave in the tin.

Squeeze the juice from 3 lemons into a small pot and add 2 tablespoons of sugar. Heat until bubbling and then turn to a simmer, stirring all the while. Continue until the liquid becomes more syrup-like in consistency.

While hot, pour over the still-warm cake.

Then leave the cake to cool completely before turning it out.

Serve with plain/vanilla yogurt and fruit of your choice.

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