Thursday, 25 April 2013

# 344 Lemoney yoghurt cake

I made this cake the other day to use up some leftover natural yoghurt (I always buy the big pots) and also a lemon from which I'd used the zest for another recipe. The resulting cake was lovely and light, very lemoney and quite moist, the perfect accompaniment to a cup of tea.


Lemoney yoghurt cake

1 cup natural yoghurt
1 cup vegetable oil
2 cups caster sugar
3 eggs
Juice of 1 lemon
2 cups plain flour
1 teaspoon baking powder
Pinch of salt

In a bowl mix the eggs, sugar, yoghurt, vegetable oil, salt and lemon juice until well combined.Add the flour and baking powder and mix again until well combined then pour into a tin greased and lined with baking paper.

Bake in a pre-heated oven to 180 ÂșC for 30-40 minutes or until cooked through. If the top starts to get brown before the cake is properly cooked, cover with baking paper or aluminium foil so it doesn't burn.

Enjoy.

Paula