Lemon Yoghurt Cake

By PaisleyJade - Monday, August 26, 2013

This cake is one of my favourites - especially when served with a generous dollop of whipped cream or yoghurt on the side. Perfect timing with lots of lemons around at the moment.

This recipe is from the legend New Zealander, Alison Holst!

Because this cake contains oil rather than butter, it is very easy to mix, either in a food processor, or in a bowl using a whisk or fork. For quick and even cooking, we usually use a ring tin, but if you like you can bake it in a regular 21-centimetre round tin, instead.

Lemon Yoghurt Cake

Cook in a 21cm ring cake:

1½ cups sugar

Rind of 2 lemons

2 large eggs

½ cup canola or other light vegetable oil

½ tsp salt

1 cup yoghurt

2-3 Tbsp lemon juice

1½ cups self-raising flour

Turn oven on to 190°C, or 180°C if using a fan oven.

If you are using a food processor, put the sugar into the (dry) bowl with the metal chopping blade. Peel all the yellow peel from the lemons, using a potato peeler, and add to the bowl. Run the machine until the lemon peel is finely chopped through the sugar.

Add the eggs, oil and salt and process until thick and smooth, then add the yoghurt and lemon juice and blend enough to mix. Use any kind of yoghurt - plain, sweetened or flavoured. (If you use flavoured yoghurt, choose a flavour that will blend with the colour and flavour of the lemon.) Add the flour and process just enough to combine with the rest of the mixture.

To mix by hand: grate all the coloured peel from the lemons into a large bowl. Add the sugar, eggs and oil, then whisk together. Add the salt, yoghurt and lemon juice and mix again. Sift in the flour, then mix gently until just combined.

Pour cake mixture into a non-stick sprayed and floured ring pan (which holds seven cups of water). Bake for 30 minutes, or until the sides start to shrink, the centre springs back when pressed, and a skewer comes out clean. Leave to cool for about 10 minutes before turning carefully out onto a rack.

Serve sprinkled with a little icing sugar, and topped with whipped cream or a dash of yoghurt.

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Original recipe source here