As you may have guessed if you have been following my blog – I love a good weeknight, no fuss quick mix cake. I read the words lemon yoghurt cake in a cafe, and the idea of what yoghurt would make a cake batter do has been swirling around my mind ever since. In short, it makes the cake the fluffiest I have ever experienced. I have used lemon here but any citrus would work just as well – the fluffy cake is cooled and then topped with hot, sticky citrusy syrup to create a most delicious anytime snack. Enjoy and happy cooking !
Ingredients
For the cake
- 3 eggs
- 220g (1 cup) caster sugar
- 2 lemons, juiced, plus 2 teaspoons finely grated lemon zest
- 300g (2 cups) self-raising flour, sifted
- 280g (1 cup) Greek-style yoghurt, plus extra, to serve
- 125ml (1/2 cup) vegetable oil
- 1/2 tsp vanilla
For the Lemon Syrup
- 2 lemons, zest peeled and julienned (optional)
- 110g (1/2 cup) caster sugar
- 80ml (1/3 cup) lemon juice
Method
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Preheat oven to 180C. Grease a 22 cm springform pan, then line base and side with baking paper.
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Whisk eggs and sugar for until pale and creamy. Add lemon juice and zest, then whisk for a further minute.
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Stir in flour, yoghurt and oil until smooth. Spoon into prepared pan and bake for 45 minutes or until a skewer inserted into centre comes out clean.
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Meanwhile, to make syrup,place zest in a saucepan of boiling water for 1 minute. Drain and reserve zest. Combine sugar, lemon juice and 2 tablespoons water in same saucepan and cook, stirring, over low–medium heat until sugar dissolves. Simmer for 3 minutes or until thickened, then return zest to pan. Makes 125ml (1/2 cup).
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Using a skewer, poke approximately 15 holes all over cake. Pour half the hot syrup over cake, allowing it to sink in, before adding more. Stand cake in pan for 30 minutes.
This looks divine and so moist. Definitely must try!
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