Lemon yoghurt cake
- Serves 8
- Prep time: 20 mins | Cooking time: 35-45 mins
This is a lovely cake to share with friends and family – impressive, yet easy.
Recipe by: Goodman Fielder
Ingredients
1 cup Meadow Fresh Lovely Lemon Yoghurt
½ cup Meadow Fresh Milk
½ cup cooking oil (not olive)
2 large eggs
2 cups Edmonds self-raising flour
1½ cups sugar
Pinch of salt
Icing Ingredients:
1 cup icing sugar
2 Tbsp softened Tararua butter
2 Tbsp passionfruit syrup or lemon juice
Method
Preheat the oven to 160°C fan bake.
Grease and paper line the base of a 21cm cake tin.
Mix the yoghurt, milk, oil and eggs together in a bowl
Place the flour, sugar and salt in a large bowl.
Add wet mix to dry. Do not over mix.
Bake for 35- 45 mins.
Passionfruit or lemon icing:
Place it all in a bowl and microwave for 10 seconds. Mix well. Add more passionfruit syrup/lemon if needed.
A little lemon zest can also be added. Ice cake while warm not hot.
Tip: Cooking times may vary with this cake depending on the oven. You want a little colour on top and a knife coming out cleanly from the centre with it is cooked.
Freezes well.