LEMON YOGURT CAKE RECIPE

Super easy, quick and delicious Lemon Yogurt Cake  made with lemon zest, lemon juice and  and   topped with lemon frosting.

This cake uses vegetable oil and not butter as compared with other recipes.  At first, am reluctant to try it since it contains  high sugar in the cake plus for the frosting.

Surprisingly this Lemon Yogurt Cake has a right amount of sweetness and the best part was the frosting, it gives a wonderfully lemon  flavor. This will be my new to go recipe.

Other cake recipes you should try:

Low Fat Banana Cake

Dates Yogurt Cake

Pineapple Upside Down Cake


LEMON YOGURT CAKE RECIPE
Serves  10-12
Adapted from Donna Hay

2. 5 cup (300 g) plain flour
2.5  tsp baking powder
280 g  plain yogurt
2 tablespoon  lemon juice
1 3/4 cup  fine sugar
2 large eggs
3/4  cup vegetable oil 
1 tablespoon zest of grated lemon 

LEMON FROSTING
1/4 cup lemon juice
3/4 cup granulated sugar

DIRECTIONS

Preheat oven @ 180 C and grease 9  in cake pan or  bundt  pan.

Whisk together plain flour and  baking powder. 

With a whisk, beat sugar and eggs,  add in oil, lemon zest, yogurt .  Beat until well blended,

Combine egg mixture with dry ingredients, stir until no lumps remain.

Spoon batter onto prepared pan, bake for 40-50  minutes or until a skewer inserted comes out clean.

Gently combine sugar and lemon juice.

Cool in pan  10  minutes,  transfer onto  a plate.   Spoon lemon frosting over cake and allow to set. 

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