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Lemon Yoghurt Cake

May 19, 2020 Penny 6 Comments

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Lemon Yoghurt Cake

It’s good to try different recipe ideas and I loved the idea of this Lemon Yoghurt cake recipe. The tang of lemon and yoghurt in a cake is very appealing! Yoghurt being a main cake ingredient is a new idea to me.

This Lemon Yoghurt Cake is very moist and light as well as having a wonderful tangy taste!

Adding yoghurt to cake to does have several attributes including adding a tangy flavour – which goes particularly well with lemon, I think. It also makes the cake lovely and moist and light. In addition it does reduce the calories a little as the yoghurt replaces some of the butter. Increase protein content too!

The acidity of the yoghurt reacts with the baking powder and helps it to rise well.

A Lemon Drizzle Yoghurt Cake

This cake has a lemon drizzle topping – which helps add to the overall lemon flavour in the cake. So although the cake looks quite plain it really has a surprisng kick! The drizzle topping is added when the cake is still warm and in the tine. The drizzle is kept in the cake too so it doesn’t overflow and you keep all the lemon flavour in the cake.

A Moist, Soft Cake

The cake is quite soft so is best left in the tin to cool. When you turn it out – do still handle with care and use a good sharp knife to slice it.

Lemon Yoghurt Cake


Ingredients

  • 175g / 6oz self raising flour
  • 1 lemon zest
  • 125g / 4oz caster sugar
  • 150ml sunflower oil
  • 150ml natural Greek yoghurt
  • 2 eggs, beaten
  • 1/2 teaspoon baking powder
  • For The Lemon Icing

  • Juice of 1 lemon
  • 70 / 2.5oz caster sugar

Cooking Directions

  1. Preheat the oven to 180 degrees C

  2. Grease a 2lb loaf tin

  3. Mix together the sugar, flour, baking and lemon zest in a large mixing bowl

  4. Add the yoghurt, oil, yoghurt and eggs and mix together thoroughly until combined and smooth.

  5. Bake in the oven for about 40 minutes until risen and brown on top and shrinking away from the sides of the tin

  6. Allow to cool for a few minute sin the tin

  7. Make The Lemon Drizzle

  8. Mix together the sugar and lemon juice until the sugar is dissolved

  9. Skewer the cake in several places to make some small holes

  10. Pour the lemon and sugar mix over the cake as evenly as you can

  11. Allow to cool in the tin for a few more minutes before transferring to a wire rack to cool

Baking Recipes Cake Recipes From Scratch, Lemon Desserts

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Comments

  1. Ostin says

    January 23, 2025 at 1:38 pm

    Some great recipes – thank you 😀

    Reply
    • Penny says

      January 24, 2025 at 10:54 am

      Thank you! 🙂

      Reply
  2. Anonymous says

    October 24, 2021 at 5:41 pm

    Temperature for fan oven please

    Reply
  3. Jill Arnold says

    October 25, 2020 at 7:38 pm

    Your cakes look so lovely and moist

    Reply
  4. Claire says

    September 21, 2020 at 11:16 am

    Hi Penny, what do you mean by 1 lemon zest please?

    Reply
    • Penny says

      September 22, 2020 at 8:11 am

      It is the outer yellow skin of the lemon. It is often used in recipes either grated or very thin slices. It gives a recipe a very lemony flavour

      Reply

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Hi I'm Penny. I created Penny's Recipes to share my favourite simple, fresh and economical recipes for you to cook.

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