Lemon and Yogurt Cake
A moist, light, lemony cake which is quick to make and delicious to eat.
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)
Instructions
- 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.
- Stir the sugar and lemon juice for the glaze together and set aside.
- Whisk the yogurt, sugar, lemon juice, lemon zest, oil and eggs together until the mixture is smooth. This should take about 1 - 2 minutes.
- Sift the flour and baking powder together. Add to the wet ingredients and combine well.
- 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.
- 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!