Lemon Yoghurt Cake
A family favourite!
This recipe is really so simple and one of my favourites! (Inspired by my wife Coco ☺️)
For the cake:
1 1/2 cups flour
2 tsps baking powder
1/2 tsp kosher salt
1 cup plain thick yogurt
1 cup sugar
2 tsps grated lemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable/canola oil
For the syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the glaze:
1/2 tsp of lemon zest
1/2 tsp of lime zest
1/2 cup Lancewood mascarpone
1/3 cup sifted icing sugar
PREP-TIME 20 MIN
COOKING TIME 50 MIN
For the cake & syrup:
Preheat the oven to 180ºC
Spray n’ Cook a loaf tin and place baking paper on the bottom.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, mix together the yogurt, sugar, eggs, lemon zest, and vanilla extract.
Slowly whisk the dry ingredients into the wet ingredients until well combined.
With a spatula, fold the vegetable oil into the batter, making sure it's all mixed well.
Pour the batter into the loaf tin and bake for about 50 minutes.
While your cake bakes cook the 1/3 cup lemon juice and 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
Smile a little ☺
When the cake is done, allow it to cool in the pan for 10 minutes.
Using a toothpick poke holes into the cake, place on a baking rack over a sheet pan. While it’s still warm, pour the syrup over the cake and allow it to soak in.
For the glaze:
Microwave mascarpone for 30 seconds until runny
Add the remaining ingredients and still well.
Drizzle over entirely cooled cake and eat the whole thing ☺ Nah just kidding … slice and enjoy!
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PUBLISHED IN SOMETHING'S COOKING OCTOBER, 2017.
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