Lemon Yoghurt Cake

A wedge of cake and cream on a plate with a fork. Whole cake and lemons in the back
Because this lemon yoghurt cake uses oil instead of butter, it's very easy to mix in a bowl using a whisk or fork. Of course, you can always use a food processor. Lemons are everywhere come NZ winter so just create, this recipe uses 3-4 lemons.

Prep Time 15 minutes
Cook Time 30 minutes
Cooling time 10 minutes
Total Time 55 minutes
Course Dessert
Servings 8 people

Ingredients
 
 

  • 1 ¾ cups sugar
  • 2 lemons zest
  • 2 large eggs
  • 1 cup oil
  • ½ tsp salt
  • 1 cup yoghurt
  • 2-3 tbsp lemon juice
  • 2 cups self-raising flour

Instructions
 

  • Turn oven on to 190°C.
  • If you are using a food processor, put the sugar into the (dry) bowl with the metal chopping blade. Peel all the yellow peel from the lemons, using a potato peeler, and add to the bowl. Run the machine until the lemon peel is finely chopped through the sugar.
  • Add the eggs, oil and salt and process until thick and smooth, then add the yoghurt and lemon juice and blend enough to mix. Add the flour and process just enough to combine with the rest of the mixture.
  • To mix by hand: grate all the coloured peel from the lemons into a large bowl. Add the sugar, eggs and oil, then whisk together. Add the salt, yoghurt and lemon juice and mix again. Sift in the flour, then mix gently until just combined.
  • Pour cake mixture into a non-stick sprayed and floured ring pan (which holds 7 cups of water). Bake for 30 minutes, or until the sides start to shrink, the centre springs back when pressed, and a skewer comes out clean. Leave to cool for about 10 minutes before turning carefully out onto a rack.
  • Serve sprinkled with a little icing sugar, and topped with whipped cream if you like.

Notes

Use any kind of yoghurt - plain, sweetened or flavoured. (If you use flavoured yoghurt, choose a flavour that will blend with the colour and flavour of the lemon.)
Instead of sprinkling with icing sugar, skewer the cake several time and pour over a lemon syrup (lemon juice, caster sugar heated and reduced).
shared by www.holst.co.nz
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1 Comment

  1. Julie on 20/11/2022 at 2:15 pm

    5 stars
    Have made this many times and it is a Family Favourite.

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