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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Glazed Lemon Yogurt Cake

10.0

⅔ cup vegetable or canola oil

2 large eggs (~50 - 55g/2oz each, in shell)

1 ½ tbsp lemon zest (1 large or 2 medium lemons)

¼ cup fresh lemon juice

1 cup plain yoghurt

1 ¼ cups caster sugar (superfine sugar, granulated ok too)

2 cups plain flour (all purpose flour)

4 tsp baking powder

Pinch of salt

1 ¾ cup icing sugar (powdered sugar)

1 tbsp lemon juice

1 ½ tbsp plain yogurt

Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Grease a 20 cm / 8” cake pan with butter.
Place Wet ingredients in a bowl. Whisk until combined.
Sprinkle over flour, baking powder and salt. Whisk until smooth - few small lumps is ok.
Pour into pan - it should be fairly thick but pourable. Bake for 50 minutes or until a skewer comes out clean.
Remove metal ring and cool on rack then glaze.
Glaze: Place ingredients in a bowl and whisk until smooth. Test down the side of the bowl to get the right thickness, using 1 tsp of yoghurt at a time to thin it out if required. Glaze should drip (slowly, because it's thick) but not be see through.
Place rack on a tray or baking paper.
Pour glaze over the middle of the cake, gently push towards the edges so it drips down the sides.
Let it set for 1 hour before transferring to a serving plate.

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎉Celebration🫖Tea Time

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 9 weeks ago

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