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Yoghurt Lemon Cake
This is a little different from a regular cake. The yoghurt makes it moist but it is still lovely and light. Perfect as an afternoon snack with guests.
Ingredients
Serves: 14
- 3 cups cake flour
- 1 teaspoon bicarb soda
- 1/4 teaspoon salt
- 6 eggs
- 2 cups (440g) white sugar
- 250g butter, softened
- 2 teaspoons grated lemon zest
- 2 tablespoons lemon juice
- 1 cup plain yoghurt
Directions
Preparation:25min ›
Cook:1hour ›
Ready in:1hour25min
- Preheat oven to 180 degrees C. Grease one 25cm ring tin.
- Sift the flour, bicarb soda and salt together. Set mixture aside.
- Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
- Cream butter, 1 1/2 cups sugar, egg yolks, lemon zest and lemon juice together until fluffy. Add flour mixture alternately with the yoghurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
- Bake at 180 degrees C for 50 to 60 minutes. Let cake cool in pan for 10 minutes then turn out onto a rack to finish cooling. Serves 12.
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Reviews and Ratings
Global Ratings:
(219)
Reviews in English (192)
This was fabulous! To the below reviewer... OFCOURSE IT WAS LACKING IN LEMON FLAVOR WHEN YOU MADE IT! YOU LEFT THE LEMON ZEST OUT! A KEY INGREDIENT! If people cannot follow a recipe they should not complain about it! Stick to the recipe the exact way Carol wrote it and you will not be dissapointed! Excellent. - 16 May 2005 (Review from Allrecipes USA and Canada)
I have changed my mind about this recipe. I followed the suggestions like using half butter and half applesauce, I used lemon yogurt, I doubled the lemon zest and lemon juice and I iced it with lemon icing and it came out moist and a wonderful lemon flavor. I usually don't comment after I do so many alterations, but this one turned out a real winner with the changes...moist, nice lemon flavor and the lemon icing was the "icing on the cake!" - 14 Sep 2003 (Review from Allrecipes USA and Canada)
I made this today for my 2 year old son's birthday. We wanted something a little lighter to stray away from the heavy Christmas cookies and sweets and this was just right. I used all purpose flour instead of cake flour (omitting 2 tbsp per cup as recommended by this site) and used lemon yogurt instead of plain. It has the right amount of lemon flavor and doesn't need a frosting, I just sprinkled confectioner's sugar over the top. A great cake and one to add to my recipe box for the future, thanks. - 21 Dec 2002 (Review from Allrecipes USA and Canada)