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Lemon and Yogurt Cake

Lemon and Yogurt Cake

A moist, light, lemony cake which is quick to make and delicious to eat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Ingredients Method

Ingredients
  

For the cake
  • 250 ml double cream yogurt
  • 350 g white sugar
  • 30 ml lemon juice
  • 15 ml lemon zest
  • 180 ml canola oil (or sunflower oil)
  • 2 eggs extra large
  • 500 ml cake flour
  • 20 ml baking powder
For the crunchy lemon glaze
  • 60 ml Lemon juice
  • 150 g white sugar (This can be reduced to 120 g if you don't want it as sweet)

Method
 

  1. Preheat your oven to 180°C (350°F). Grease and flour a bundt cake tin. The extra step of flouring the tin helps in giving the cake an even golden crust as well as ensuring the cake releases from the tin.
  2. Stir the sugar and lemon juice for the glaze together and set aside.
  3. Whisk the yogurt, sugar, lemon juice, lemon zest, oil and eggs together until the mixture is smooth. This should take about 1 - 2 minutes.
  4. Sift the flour and baking powder together. Add to the wet ingredients and combine well.
  5. Pour the batter into the cake tin and bake for 35 - 40 minutes. Baking times do vary depending on altitude and air pressure. Check whether your cake is done by inserting a skewer after 35 minutes. If it comes out clean, the cake is ready. I find that I usually need the extra 5 minutes baking time.
  6. Carefully remove the cake from the bundt tin while it is still hot. Place it on a plate and drizzle the sugar and lemon mixture over it. Enjoy!