EASY MOIST LEMON YOGURT CAKE

16 December    

So soft and velvety inside due to the yogurt.

Ultra moist and slight tangibleness makes this cake a favorite for everyone. Incredibly tasty and you just can't stop at one slice! Easy Lemon Yogurt Cake uses freshly squeezed lemon juice and grated lemon zest. The use of yogurt in this recipe makes for a fluffier baked cake. It is packed with delicious lemon flavor.

I used a wire whisk to beat sugar and eggs until pale and creamy t or use your mixer to do the job. Always love a simple recipe yet turned out wonderful. You can ice the cake after it has cooled or pour lemon syrup on top while it is still warm. Am not a fan of those so we have it as it is.

Nutrition Value

All nutrition values are per serve.
Energy
1701kJ		Fat saturated
3.00g
Fat Total
15.00g		Carbohydrate sugars
38.00g
Carbohydrate Total
59.00g		Dietary Fibre
1.00g
Protein
7.00g		Cholesterol
69.00mg
Sodium
249.62mg


EASY LEMON YOGURT CAKE RECIPE

I always get compliments when I make this for a group. Lovely flavor, and always nice to have an alternative to an iced cake.

Yield : 8 servings

INGREDIENTS

1. 5 cup plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup plain yogurt
1/4 cup lemon juice
3/4 cup sugar
2 large eggs
1/2 cup vegetable oil/melted butter
1/4 tsp salt
zest of grated lemon from 2 lemon

DIRECTIONS

Preheat oven @ 170 C and grease 8 in cake pan or loaf pan.
Whisk together plain flour, salt, baking powder and baking soda.
With a whisk, beat sugar and eggs, add in oil/butter, lemon zest, yogurt and salt. Beat until well blended,
Combine egg mixture with dry ingredients, stir until no lumps remain.
Spoon batter onto prepared pan, bake for 45 minutes or until a skewer inserted comes out clean.
Cool in pan 20 minutes, transfer onto rack to cool.

Rate this article