Name: Lemon and Yoghurt Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1
Ingredients: 125 g soft butter; 1 cup caster sugar; 2 lemon zested; 3 egg; 1 cup plain flour sifted; 1 tsp baking powder; 3/4 cup plain yoghurt; 1 tbs lemon rind zested *to taste *to decorate; 1 cup icing sugar sifted; 2 lemon juiced

by jemzkitty Last updated on 07/23/2019

Moist, delicious and very lemony. - jemzkitty

Ingredients

125 g soft butter
1 cup caster sugar
2 lemon zested
3 egg
1 cup plain flour sifted
1 tsp baking powder
3/4 cup plain yoghurt
1 tbs lemon rind zested *to taste *to decorate

Icing

1 cup icing sugar sifted
2 lemon juiced

Method

Step 1

Preheat oven to 160C (fan forced).
Step 2

Grease a 20 cm springform cake pan.
Step 3

Cream butter, sugar and lemon zest.
Step 4

Beat in eggs 1 at a time, beating well after each addition.
Step 5

In a separate bowl, sift flour and baking powder together.
Step 6

Add to creamed mixture alternately with the yoghurt, folding until just combined to form a smooth batter.
Step 7

Pour into prepared tin and bake for 30-40 minutes, until a skewer inserted comes out clean.
Step 8

While cake is warm, prick all over with skewer and then transfer to a wire rack to cool.
Step 9

Icing: Combine sifted sugar and enough lemon juice to make a smooth, slightly runny icing.
Step 10

Pour over the cake, it should run down the sides, sprinkle over extra grated lemon zest. Allow to stand.