TREAT & TRICK: LEMON YOGURT CAKE RECIPE

Sunday, September 3, 2017

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.