Lemon Yogurt Cake Recipe

The use of yogurt in this recipe makes for a fluffier baked cake. This Lemon Yogurt Cake is slightly tangy, flavorful, moist and totally delicious. Simple to make and lots of lemon flavor. If you love lemons and lemony desserts, then you’ll love this incredible cake.

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INGREDIENTS impotenciastop.pt

• 125 g (4 oz) butter
• 1 cup caster (superfine) sugar
• 2 eggs, lightly beaten
• 1 cup (8 fl oz) thick plain yoghurt
• 3 tablespoons lemon juice
• 1 tablespoon lemon rind
• 2½ cups self-raising flour
• ½ teaspoon bicarbonate of soda (baking soda)

LEMON SYRUP:

• 1⁄3 cup sugar
• ½ cup (4 fl oz) water
• 3 tablespoons lemon juice
• Rind of 1 lemon, cut in thin strips

INSTRUCTIONS

1 Place butter and sugar in a bowl and beat until light and creamy. Add eggs and beat well.

2 Stir yoghurt, lemon juice and rind, flour and bicarbonate of soda (baking soda) into butter and eggs, and mix to combine.

3 Spoon mixture into a greased 23 cm (9 inch) round cake tin and bake in a preheated 180°C (350°F) oven for 45 minutes or until cake is cooked when tested with a skewer.

4 To make syrup, place sugar, water, and lemon juice and lemon rind in a saucepan. Cook, stirring, over low heat until sugar has dissolved.

5 Allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin.

6 Allow cake to stand for 5 minutes, and serve with a dollop of yogurt.

NUTRITION FACTS

Calories: 298.9 Kcal
Total Fat: 11.4 g
Cholesterol: 64.2 mg
Sodium: 206.6 mg
Potassium: 77.9 mg
Carbs: 46.1 g
Protein: 4.2 g
Vitamin A: 2.3 %
Vitamin B-12: 3.7 %
Vitamin B-6: 1.9 %

NOTES

• Let the cake cool completely. Store leftovers in a tin or wrapped up in foil or plastic wrap in the refrigerator for 3 to 5 days.
• You can use sour cream in place of the plain yogurt.
• Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.