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
- Preheat oven to 160C
- Whisk butter and sugar together
- Add eggs, one at a time
- Fold through yoghurt, rind and juice
- Sift in flour and baking powder
- Spoon into a greased and lined 10x20cm loaf tin
- Bake for 1hr15mins
- When cooled, ice with the following glaze
Glaze
- 1 1/2 cups icing sugar
- 1 1/2 tblsp lemon juice
- 1 tblsp water
- Stir together until cooled
- Spoon over cake
