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Lemon Yogurt Cake Recipe

AuthorARY ZAUQ

Yields1 Serving
 Â¾ cup (180ml) vegetable Oil 2 eggs
 1 tablespoon finely grated Lemon rind
 2 tablespoons Lemon juIce
 1 cup (280g) thick natural yoghurt
 1¾ cups (385g) caster (superfine) Sugar
 2 cups (300g) self-raising (self-rising) flour
 Lemon frosting
 Â¾ cup (120g) granulated Sugar 1¼ cup (60ml) Lemon juIce
1

Preheat oven to 180°C (350°F).

2

Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.

3

Sift over the flour and stir until smooth.

4

Pour the mixture into a greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer.

5

While the cake is still hot remove from the tin and place on a plate.

6

To make the lemon frosting, gently stir together the sugar and lemon juice.

7

Spoon over the cake and allow to set. Serve warm.

Ingredients

 Â¾ cup (180ml) vegetable Oil 2 eggs
 1 tablespoon finely grated Lemon rind
 2 tablespoons Lemon juIce
 1 cup (280g) thick natural yoghurt
 1¾ cups (385g) caster (superfine) Sugar
 2 cups (300g) self-raising (self-rising) flour
 Lemon frosting
 Â¾ cup (120g) granulated Sugar 1¼ cup (60ml) Lemon juIce

Directions

1

Preheat oven to 180°C (350°F).

2

Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.

3

Sift over the flour and stir until smooth.

4

Pour the mixture into a greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer.

5

While the cake is still hot remove from the tin and place on a plate.

6

To make the lemon frosting, gently stir together the sugar and lemon juice.

7

Spoon over the cake and allow to set. Serve warm.

Lemon Yogurt Cake Recipe