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.