Recipe Scene: Lemon Yoghurt Drizzle Cake

I love the combination of citrus and yoghurt in a cake. When this cake has the lemon drizzle poured over it it looks great, especially of prepared in a bundt tin. If using a bundt just be careful to grease vey generously and then dust with flour as this will help the cake come out. If it does stick – and it does happen – a good way to get it out is to cover the top of the tin with foil and place in the kitchen sink. Wrap a kitchen towel around the base of the cake and carefully pour boiling water into the sink til it reached about half way up the cake tin. Leave for about 15 minutes, and then the cake should come out easily. Any stuck bits can be disguised under icing and fruit.

 

Ingredients

Cake

125 grams butter, cubed

2 teaspoons grated lemon rind

1 cup (220 grams) sugar

2 eggs

1 ½ cups (225 grams) self raising flour

¾ cup (180 mls) plain yoghurt

 

Glaze

1 ½ cups (240 grams) icing sugar

3 tablespoons lemon juice (approx.)

1 cup (220 grams) sugar

2 eggs

1 ½ cups (225 grams) self raising flour

¾ cup (180 mls) plain yoghurt

 

Method

  1. Pre heat oven to 180 degrees C and grease and line a cake tin.
  2. Cream together the butter and sugar til light and fluffy. Add the eggs one at a time, then add remaining ingredients and stir until just combined.
  3. Pour into cake tin and bake for about 50 minutes or until cooked through. Allow to cool for about 10 minutes then tip onto a cooling rack.
  4. To make the glaze, mix together the icing sugar and juice until it reaches the consistency you want. Pour over cake.

 

 

About Kate Delbridge 118 Articles

Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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