About this recipe:A light, moist lemon and yoghurt cake that's perfect for mid-morning or early afternoon. It's just lovely!
280g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
225g margarine or butter, softened
400g caster sugar
1 teaspoon lemon extract
225g lemon curd flavoured yoghurt
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 170 C / Gas 3. Grease and flour a 25cm Bundt cake tin or a 25cm springform cake tin. Sift together the flour, bicarbonate of soda and salt. Set aside.
In a large bowl, cream together the margarine or butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Alternately beat in the flour mixture and the yoghurt, mixing just until incorporated. Tip the cake mixture into prepared tin.
Bake for 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool 10 minutes in the tin, then turn out onto a wire rack and cool completely.
Most large supermarkets sell lemon curd yoghurt but you could substitute by adding 2 tablespoons of lemon curd to 200g natural yoghurt.
Rather than a 25cm Bundt or springform cake tin, you can use a 20x30cm baking dish; two 23cm round cake tins; or two 20cm round cake tins. If you use a different tin, bake at the same temperature but adjust the baking time as needed.
I prepared a normal loaf tin and unless this recipe doesn't rise AT ALL there is no way that that would be big enough. I have used a square tin and the loaf tin and am waiting to see how it comes out...
It comes out much more like a batter than a sponge mix too just in case you get a bit worried half way through like I did. - 23 Sep 2012