Lemon and Yogurt Cake
Directions
- 1Whisk together the oil, sugar, yogurt, eggs, and lemon zest until combined.
- 2Whisk in the self-raising flour and salt until just combined. Do not overmix.
- 3Pour the batter into a greased and lined loaf pan or cake tin (21cm).
- 4Bake at 170 degrees Celsius for around 40-50 minutes, or until a skewer inserted in the middle comes out clean.
- 5To make the optional syrup, combine the juice of the three lemons and 1/2 cup sugar in a pot.
- 6Heat the syrup until the sugar has melted, then allow it to cool down for at least 5 minutes.
- 7Once the cake has cooled down for about 5 minutes, pierce lots of holes in the cake.
- 8Pour the syrup evenly over the cake.
- 9Allow the cake to sit for at least 10 minutes for the syrup to soak in (longer is better if you have patience).
- 10Lift the cake out of the pan using the baking paper.
Ingredients
- 0.5 cup oil
- 1 cup sugar
- 1 cup plain yogurt
- 2 eggs
- 3 zest of lemons
- 2 cups self-raising flour
- 1 pinch salt
- 3 juice of lemons
- 0.5 cup sugar
Equipment
loaf pancake tinpotskewerwhisk
Tips
- Do not overmix the batter.
- For a gluten-free cake, use gluten-free flour and 2 tsp baking powder, or ground almonds, 1 tbsp cornflour, and 2 tsp baking powder.
- For a dairy-free cake, use dairy-free yogurt or milk instead of yogurt.
- For a vegan cake, use grated apples instead of eggs and dairy-free yogurt.
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