Tuesday, November 9, 2010

Lemon Yoghurt Cake

I am always on the lookout for recipes that are quick and easy, yet impressive. Oh and they should also be delicious. I'm doing morning tea this week to thank my colleagues for having me the past 3 months. So along with scones, this cake will be part of the spread.

Lemon Yoghurt Cake with Lemon Drizzle
125g butter, softened
1 cup caster sugar
Finely grated zest of 2 lemons
3 eggs
1 cup flour, sifted
1 tsp baking powder
¾ cup yoghurt

1. Heat oven to 160°C fan bake. Grease a 20cm spring-form cake tin. Combine butter, sugar and lemon zest in a bowl and beat with an electric mixer until pale and creamy. Beat in eggs, one at a time. Sift dry ingredients together and add alternately with yoghurt, stirring to just combine and form a smooth batter.
2. Spoon mixture into prepared tin and bake for 45 to 50 minutes, or until a skewer inserted comes out clean. Transfer to a wire rack to cool. Once cold, remove the cake from the tin and spoon over lemon drizzle icing so it covers the top and runs down the sides of the cake.

Lemon Drizzle
1 cup icing sugar, sifted
Juice of 2 lemons
Extra grated lemon zest to decorate

1. Combine icing sugar and lemon juice in a bowl and stir with the back of a spoon to form a smooth and pourable icing. Add a little boiling water if necessary, to achieve the correct consistency. Decorate with lemon zest and flowers.

This cake is so moist and delicious, and the drizzle turns crispy, and adds an amazing coating to the top of the cake. Serve with yoghurt. Prepare for sticky fingers and happy faces. Enjoy!

Recipe from here.

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