Yoghurt lemon cake
1 hour
I think lemon cake is made even more delicious with the addition of yoghurt. Yoghurt keeps the cake so moist and also allows for less added fat (butter or oil). I hope you enjoy this cake!
2 people made this
Ingredients
Makes: 1 (23cm) yoghurt lemon cake
- 350g full fat lemon-flavoured yoghurt (or plain)
- 150g butter, melted
- 250g caster sugar
- 3 eggs
- 1 1/2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 310g plain flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Preheat the oven to 180 C / Gas 4. Grease a 23cm loose-bottomed cake tin and line with baking parchment.
- Combine the yoghurt, melted butter, sugar, eggs, lemon juice and zest. Beat well using an electric whisk. Sift in the flour, baking powder, bicarb and salt. Stir gently with a wooden spoon till smooth. Tip into the prepared cake tin.
- Bake for 50 to 60 minutes, or till a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes before removing from the tin.
Tip
Instead of butter, you can use 150ml of light-flavoured oil for this cake. If you really love lemon, be sure to use the lemon yoghurt and you can even add more lemon zest!
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