It is part 5 of my baking series and today I am going to give you the recipe for Lemon Yoghurt Cake. The recipe came from Kitchen.net on Facebook and I have made it 4 times.
125ml plain yoghurt
250ml caster sugar
2 eggs
10ml vanilla essence
125ml oil
375ml self-raising flour
Lemon zest
Pre-heat oven to 180C. Mix together the yoghurt, oil, sugar, eggs, lemon zest and vanilla essence. Add flour and mix until smooth. Pour batter into a 20cm round cake tin and bake for about 35 minutes until golden and firm to the touch. Allow cake to cool.
Icing :
500ml icing sugar
20ml milk
10ml lemon juice
Mix icing sugar, lemon and milk together and drizzle over cooled cake.
Notes :
I baked the cake in a ring tin. When I first made the cake I had no lemons so I used rose water in place of the vanilla
essence in the cake and also in place of the lemon juice in the icing.
essence in the cake and also in place of the lemon juice in the icing.
I have also made an orange cake with fresh orange juice.
This is a very easy cake to make and it freezes well.
The next time I make the cake I want to try and make it as a coffee cake – I wonder if it will work?