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Recipe

Lemon yoghurt cake

This deliciously zesty cake is great as a family dessert, or for entertaining on a summer night.

Nov 29, 2010 6:00pm
  • 20 mins preparation
  • 35 mins cooking
  • Serves 12
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Lemon yoghurt cake

Ingredients

Lemon yoghurt cake
  • 2 tablespoon finely grated lemon rind
  • 1 cup oil
  • 2 eggs
  • 1 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup yoghurt
  • 3 tablespoon lemon juice
  • 2 cup self-raising flour
  • 2 cup icing sugar
  • 1汤匙黄油,融化了
  • 1 tablespoon hot water
  • 2 tablespoon lemon juice

Method

  • 1
    Preheat oven to 180°C. Grease and line the base of a 22cm ring pan. Place lemon rind, oil, eggs and sugar into the bowl of a food processor and mix until thick.
  • 2
    Add salt, yoghurt and lemon juice and beat again.
  • 3
    Sift in flour and gently mix. Pour mixture into cake pan and bake for 30 to 35 minutes or until a skewer comes out clean. Cool in the pan for 10 minutes before turning out onto a cake rack to cool completely.
  • 4
    Mix together icing sugar, butter, water and lemon juice to make a spreadable icing. Spread icing over cake. Decorate with extra lemon rind if you like.

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