Lemon yoghurt cake
A birthday at work is a great excuse to cook a cake, and for me experiment with some fun ingredients. For this cake, I wanted to combine my love of two iconic Greek ingredients: lemon and yoghurt. The yoghurt adds creaminess and the lemon a great tart overtone that helps balance the sweetness.
This light, moist cake is perfect for any morning tea because it's not too sweet and complements coffee and tea perfectly. While a little flat, it packs a punch.
- 100g butter
- 150g sugar
- Lemon and zest of one lemon
- 2 eggs
- 1/2 cup thick vanilla yoghurt
- 1/4 cup milk
- 175g self raising flour, sifted
- 1 tablespoons yoghurt
- 1 tablespoon of icing sugar
- 1/2 teaspoon lemon
- 1/2 teaspoon water, more if too thick (omit if running enough to pour over the cake)
- Pre-heat oven to 180 degrees fan-forced
- Cream the sugar and butter
- Add the lemon and lemon zest
- Beat in the eggs, one at a time
- Add the eggs and milk
- Add the self-raising flour and mix thoroughly
- Grease a small 15cm pan
- Pour mixture into pan and bake for 20 minutes, or until a skewer comes out clean
- Once the cake is cooked and cool, make the glaze by mixing together all the ingredients until a smooth sauce forms
- Pour the glaze over the cooled cake and let stand.
I also topped with desiccated coconut, however that's optional. You could also top with chopped nuts of your choice to give it a nice crunch.
For this post I'm ending with a fun lemon fact... "lemon are technically berries."
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