Lemon Yoghurt Cake - a Father's Day Sweet Treat
August 11, 2015
This is a trusted old recipe that never fails. Moist, lemony, brimming full of healthy yoghurt, it is the perfect dessert or afternoon tea sweet treat. Bake as a large cake, or make two loaves (freeze one for another time). Dad will love this unique gift idea, this Father's Day - made with love. Serve with a refreshing cup of tea and, for a decadent treat, add some Sticky Salted Caramel Sauce (sold in our gourmet food hampers) and cream.
Lemon Yoghurt Cake - a recipe handed down from an Aunt (who never bakes, so if she can makes this, it has to be easy!).
3 cups castor sugar
4 eggs
juice & zest of 4 lemons
2 cups grapeseed or canola oil
1 3/4 cups plain yoghurt
4 cups self raising flour
pinch salt
- Set the oven to 160 degrees celcius.
- In a food processor, blend together the sugar, eggs, juice & zest, oil & yoghurt.
- Sieve the flour and salt. Mix together. Add to the wet mixture and blitz to mix.
- Pour into a 28-30 cm cake tin, or two large loaf tins that have been greased and lined with baking paper.
- Bake for 1 1/2 hours, or until springy to touch.
- Remove from the oven and cool before turning out on to a wire tray.
- Ice if desired, or leave, as is, and serve with cream & sticky caramel sauce.
Icing
75 g soft butter
250 g cream cheese
juice and zest of 1 lemon
4 cups icing sugar
Mix the cream cheese & butter together, until light and fluffy. Add the icing sugar, juice & zest. Mix until smooth.
The Gift Loft Gourmet Food Hampers that include The Herb & Spice Mill Salted Caramel Dessert Sauce - perfect for dolloping on Lemon Cake.
