So I love easy. And this Lemon Yoghurt Cake is dead easy. Almost so that you may not even need to go to shops to buy special stuff that you never have in the cupboards and could use some of that stuff that has been sitting in your cupboards for, well, way too long.
I have made this several times and for some reason, my kids love lemon and lime. Like to the point, they eat the lemon before they eat their fish and chips. Go figure. Anyway, this is good. This time, I used Organic Coconut Sugar and used Coconut Oil instead of Vegetable oil, not because I am turning into a crunchy mummy (I never knew that term existed until last week) but because I had it from my other recipe the Yummiest Banana Bread Ever so I decided I would use that. Overall I think it tasted better. The Organic Coconut sugar has a more hearty taste to it and I don’t think taste so sweet. Don’t get me wrong it’s still sugar but it just tasted more wholesome. I also don’t generally do the icing, I find it is a bit too much, but if you like lemon you can drizzle a little.
Anyway, I’ll shut up and just give you the recipe.
Yoghurt Lemon Cake
1 cup of Greek Style Natural Yoghurt
1 cup of Caster Sugar
1/3 cup of Lemon Juice
½ teaspoon Vanilla Essence
1 ½ cups of Plain Flour
2 teaspoons of Baking Powder
½ teaspoon of Salt
½ cup of Vegetable Oil
3 tablespoons Lemon Juice strained
1 cup of Icing Sugar, sifted
Preheat the oven to 180 degrees. Grease and line a loaf tin with baking paper.
Finely grate rind from 2 lemons and place in a mixing bowl
Add the yoghurt, caster sugar, eggs, 1/3 cup of lemon juice and vanilla essence into the mixing bowl. Combine ingredients with an electric mixer on a low speed.
Add the flour, baking powder and salt and continue to mix at a slow speed until combined.
With a spatula, slowly fold in the vegetable oil, making sure it is all incorporated into the mix.
Pour the batter into the loaf tin and bake for 50 minutes.
The cake is ready when golden brown in colour.
Set aside the cake in a pan to cool slightly before turning onto a plate.
Slowly pour 2 tablespoons of lemon juice over the cake. Ensure that the lemon juice soaks in well.
Mix the icing sugar with enough lemon juice to form a runny paste. Once the cake has cooled completely, pour over the top of the cake, allowing it to drizzle down the sides.
Preparation time: 15 minutes
Cooking time: 50 minutes