Thursday, September 19, 2013

Lemon Yoghurt Cake

Recipe adapted from Australian Good Taste magazine, January 1997, page 12

Makes 12 slices


1 lemon
100g butter, room temperature
150g caster sugar
2 eggs, room temperature
1 cup yoghurt
175g self-raising flour, sifted
icing sugar, to dust

  1. Preheat oven to 180°C. Grease a 20cm square cake pan with the melted butter or margarine.
  2. Finely grate the lemon rind, then juice the fruit. 
  3. Use electric beaters to beat butter and the sugar in a bowl until pale and creamy.
  4. Add eggs, one at a time, beating well after each addition. Add yoghurt, reserved rind and juice. Beat until combined.
  5. Gently fold in the sifted flour with a large metal spoon until combined. Spoon the mixture into the prepared cake pan and smooth the surface. Bake in pre-heated oven for 20-25 minutes or until a skewer inserted into the centre comes out dean. Remove from oven and place cake pan on a wire rack to cool.
  6. To serve, turn the cake onto a serving plate and remove the cake pan. 
  7. Dust with icing sugar when cake has cooled

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