Recipe & Video Easy Lemon Yoghurt Cake

murphyscreek

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11 Feb 2019
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Recipe

Ingredients

2 cups plain flour (sifted)
1 and 1/2 cups sugar
2 tsp baking powder
1/2 tsp salt
340gms Greek style yoghurt
3/4 cup vegetable oil
Grated zest of 2 lemons
Juice of 1 lemon
2 eggs
Icing powder to dust

Method

In a large bowl combine flour, sugar, baking powder, and salt.
In another bowl whisk together yoghurt, lemon zest, lemon juice, oil, and eggs.
Mix wet ingredients through dry ingredients.
Pour/scrape in to a spring form cake tin with greased insides and baking paper lining the base.
Bake at 160 degrees celsius (preheated) for approx 40 mins or until cooked through (check with a skewer).
Allow to cool at room temperature, then dust with icing powder.



View: https://youtu.be/A4I_7qJpRr8
 
It's great that this doesn't rely on a dairy hard fat (butter), so I can easily make in dairy free by using soya yoghurt which is readily exchanged for dairy yogurt and Greek style is readily achieved by letting soya yoghurt drain in a sieve or cheesecloth
 
View attachment 83337
View attachment 83338

Recipe

Ingredients

2 cups plain flour (sifted)
1 and 1/2 cups sugar
2 tsp baking powder
1/2 tsp salt
340gms Greek style yoghurt
3/4 cup vegetable oil
Grated zest of 2 lemons
Juice of 1 lemon
2 eggs
Icing powder to dust

Method

In a large bowl combine flour, sugar, baking powder, and salt.
In another bowl whisk together yoghurt, lemon zest, lemon juice, oil, and eggs.
Mix wet ingredients through dry ingredients.
Pour/scrape in to a spring form cake tin with greased insides and baking paper lining the base.
Bake at 160 degrees celsius (preheated) for approx 40 mins or until cooked through (check with a skewer).
Allow to cool at room temperature, then dust with icing powder.



View: https://youtu.be/A4I_7qJpRr8

Very nice recipe.
Do you think it would be OK a 24-26 cm diameter springform tin cake?
I would like to use EVOO - Extra Virgin Olive Oil, a light fruity one…
 
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