Lemon and Yogurt Cake

65 mins
Serves 1
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Directions

  1. 1Whisk together the oil, sugar, yogurt, eggs, and lemon zest until combined.
  2. 2Whisk in the self-raising flour and salt until just combined. Do not overmix.
  3. 3Pour the batter into a greased and lined loaf pan or cake tin (21cm).
  4. 4Bake at 170 degrees Celsius for around 40-50 minutes, or until a skewer inserted in the middle comes out clean.
  5. 5To make the optional syrup, combine the juice of the three lemons and 1/2 cup sugar in a pot.
  6. 6Heat the syrup until the sugar has melted, then allow it to cool down for at least 5 minutes.
  7. 7Once the cake has cooled down for about 5 minutes, pierce lots of holes in the cake.
  8. 8Pour the syrup evenly over the cake.
  9. 9Allow the cake to sit for at least 10 minutes for the syrup to soak in (longer is better if you have patience).
  10. 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.