Lemons are amazing. Not only does the smell of them give off that crisp, clean, zesty fragrance, but bake them into a cake and their sour taste transforms into something magical!
That’s just what blogger Nicole Cody of Cauldrons and Cupcakes did for this Lemon Yogurt Cake Recipe. Nicole says this Cake tastes great the first day and for an entire week after.
Lemon Yogurt Cake Recipe Donna Hay Video
We have included a video tutorial from celebrity Chef, Donna Hay. She steps you through the process and shows you how to make her famous version. Click Play above to watch ^
For those on a gluten-free diet, Nicole mentions that you can easily substitute gluten-free flour for regular in this recipe. She stresses that fresh lemons are the secret to the perfect tasting Cake!
Lemon Yogurt Cake Recipe Ingredients
- 250g soft butter
- 3/4 cup caster sugar
- 3 eggs
- Finely grated rind of two large lemons (about 1 and 1/2 tablespoons)
- 1/4 cup of lemon juice
- 1 and 1/4 cups plain Greek-style yogurt
- 1/2 cup almond meal
- 1 and 1/2 cups self-raising flour (self-rising for my USA friends or 1 cup of all purpose flour, 1 and 1/2 x teaspoons baking powder and a pinch of salt, sifted together)
Lemon Yogurt Cake Recipe Method
Preheat your oven to moderate (160-degree Celsius fan-forced or 180-degree oven – 350 degrees Fahrenheit).
Line a loaf tin (23cm x 12cm – 9 inch x 5 inch) with baking paper. (You can use a round or fluted tin if you prefer – just shorten the cooking time a little.)
1) Cream the butter, sugar and lemon rind together until creamy and light.
2) Add the eggs, one at a time, beating well after each addition.
3) Then add the remaining wet and dry ingredients and fold through gently with a spoon.
4) Transfer the batter to a baking paper lined loaf tin, and smooth the top.
5) Bake for around 60 minutes. Test for doneness by insert a skewer into the center of the cake. If the mixture still clings to the skewer bake a little longer.
6) Check your cake after 40 minutes. If it is browning too fast place some foil on top of the cake to prevent it taking on any more color. Don’t be too fussy with the foil, just place it gently over the top.
You can leave the cake in the pan if not serving it immediately. If you wish to serve while warm, wait ten minutes for cake to cool slightly, then remove from pan and place on serving plate.
7) Once the cake is out of the oven, make your syrup. Place the lemon juice, lemon zest and sugar in a pan over medium heat, stirring until the sugar melts. (Note: Don’t boil the syrup or it will end up tasting like marmalade and will lose its lovely zestiness!)
8)Use a fine skewer and pierce holes all over the cake.
9)Then pour at least half of the hot syrup over your still hot cake. I generally use all of it because I love syrupy cakes, but some of my friends prefer to keep some syrup aside in a little jug so that it can be poured onto the individual slices at serving time.
Serve the cake in small slices, with a little cream, ice-cream or yogurt on the side. Enjoy!
Nicole Cody is a blogger, organic farmer, and metaphysical teacher. You can learn more about Nicole on her fantastic Blog.