The summer months are just long enough to forget how difficult it can be to get decent lighting for photos. I do most of my baking in the evening, by the time its finished it’s too dark to take good shots. I ended up taking these photos in the morning sunshine, but somehow it’s not the same.
This is the cake I made with the last of my Total Yoghurt, like all the other uses I have put it to, it excelled. It really is a great yoghurt, however I think I might wait a few months to buy some more – I’m all yoghurted out!
Lemon Yoghurt Cake
~ makes one loaf tin. Recipe based on Lemony Snickets Yogurt Loaf Cake.
For loaf cake
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 cup lemon or plain whole-milk yogurt, I used Total Strained Yoghurt.
- 1 cup sugar
- 3 extra large eggs
- 2 tsp grated lemon zest (skin of 2 lemons)
- ½ tsp pure vanilla extract
- ½ cup vegetable oil
- ½ cup freshly squeezed lemon juice
- 1 cup icing sugar
- 2 tbsp freshly squeezed lemon juice
Preheat your oven to 180oC (350oF). Spray a non-stick loaf pan with cooking spray.
In one bowl mix the flour and baking powder. In a larger second bowl add the yoghurt, sugar, lemon zest, vanilla and eggs, mix with a whisk until throughly combined.
Whisk the dry ingredients into the wet, and mix until the flour is incorporated. Then add the oil, mixing gently. Lastly add the lemon juice to the batter and mix again.
Pour the batter into the pan, and then pop in the oven for 50 minutes, or until a skewer comes out clean.
Once out of the oven, leave in pan for 10 minutes, before leaving to cool on a cake rack.
In the meantime make up the glaze, I didn’t make mince quite as thick as this one. I used probably around the same amount of lemon juice but with only a 1/4 cup of icing sugar. Therefore it did run off the cake a fair bit, but contained a lot less sugar.
Yoghurt cakes really are my favourite type of cake, they keep well, and stay moist. The cake didn’t seem particularly lemony, but was lovely all the same.