Lemon Yoghurt Cake

This is based on a Donna Hay recipe which I think she did with limes. I’ve done both and like them equally. I tend to make the lemon one more often as limes never seem cheap here. Ever.

Lemon Yoghurt Cake

  • 220g butter – melted and cooled
  • 1 1/2 cups caster sugar
  • 2 eggs
  • 1 cup natural yoghurt
  • 1/4 cup lemon juice
  • 1 1/2 tbsp finely grated lemon rind
  • 2 1/2 cups plain flour
  • 2 tsp baking powder
  1. Preheat oven to 160C
  2. Whisk butter and sugar together
  3. Add eggs, one at a time
  4. Fold through yoghurt, rind and juice
  5. Sift in flour and baking powder
  6. Spoon into a greased and lined 10x20cm loaf tin
  7. Bake for 1hr15mins
  8. When cooled, ice with the following glaze

Glaze

  • 1 1/2 cups icing sugar
  • 1 1/2 tblsp lemon juice
  • 1 tblsp water
  1. Stir together until cooled
  2. Spoon over cake
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  • Lucy

    Yum Kim!

    Limes, man, why do they cost the earth?