Lemon Yoghurt Cake
Sometimes you just feel like a cake that’s a bit lighter, something not slathered in sugary frosting. This cake is perfect for those occasions, and it’s absolutely delicious! It’s also a great summer cake, with it’s combination of tangy yoghurt and a hint of lemon. If you have limes on hand rather than lemons, give them a try. They give the same citrusy burst with just a slight different taste; both are equally as good.
Not only is this a great summer dessert, but it’s also a frugal, budget friendly cake that’s super easy to make. The batter is made on one bowl with nothing fancy needed for mixing other than a whisk, which means less cleaning up afterwards. To make the cake, whisk together the yoghurt, oil, sugar, lemon zest, lemon juice and eggs until the mixture is well combined. Next, add your dry ingredients which are simply flour, baking powder and baking soda. Pop the cake into the oven in a lined cake tin for around 35 minutes or until it’s cooked through, then let cool before serving. This cake is great on it’s own, but we served ours with dollops of Greek yoghurt and frozen (but defrosted first) blueberries.
- 1 cup greek yoghurt
- 1/3 cup vegetable oil
- 1 cup sugar
- zest of 1 lemon
- 1/4 cup lemon juice
- 2 eggs
- 1 2/3 cups plain flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bi carb soda
In a large bowl, whisk together the yoghurt, oil, sugar, lemon zest, lemon juice and eggs until well combined. Sift in the flour, baking powder and baking soda, and stir until just combined.
Pour the batter into a lined cake tin, and bake at 180c for 35 minutes, or until cooked through.
Leave to cool in the tin for 10 minutes before turning onto a cooling rack to cool completely before serving.