Sweet Lemon Yoghurt Ring Cake

    (177)
    1 hour 20 minutes

    A yoghurt flavoured pound cake - a healthier version where the sour cream has been replaced. The flavouring is enhanced with not only lemon essence, but also lemon flavoured yoghurt.


    122 people made this

    Ingredients
    Serves: 12 

    • 2 1/4 cups (280g) plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup (225g) margarine, softened
    • 2 cups (400g) white sugar
    • 3 eggs
    • 1 teaspoon lemon essence
    • 1 cup (225g) lemon flavoured yoghurt

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 165 degrees C. Grease and flour a 25cm ring tin. Sift into a bowl the flour, bicarbonate of soda and salt. Set aside.
    2. In a large bowl, cream the margarine and sugar until light and fluffy. Beat in the eggs one at a time then stir in the lemon essence. Alternately beat in the flour mixture and the yoghurt, mixing until just incorporated.
    3. Pour mixture into the prepared tin. Bake for 60 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool 10 minutes in the tin before turning out onto a wire rack to cool completely.

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    Reviews and Ratings
    Global Ratings:
    (177)

    Reviews in English (142)

    by
    109

    My family really enjoyed this cake. It is very moist. We cut down the sugar by 1/4 and added an egg to make up for it. We didnt have margarine so we just used vegetable oil instead. We used vannila extract and vanilla yogurt instead of lemon.  -  14 Jul 2002  (Review from Allrecipes USA and Canada)

    by
    99

    Yum! I halved the recipe and used vanilla and butter instead - please do use butter, it tastes so much better! The edges baked up crispy and tasted like butter cookies right out of the oven. Be sure to use cold butter and do not overmix - my batter was still lumpy when I poured it into the pan.  -  30 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    95

    I love pound cake, but I'm always concerned about all the fat and the sugar. This cake was really good, I only used 1 cup of sugar, 3/4 cup of butter, fat free plain yogurt and vanilla extract. My husband and the kids also enjoyed it. I will definitely make it again!  -  13 Apr 2008  (Review from Allrecipes USA and Canada)

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