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Lemon Yoghurt Cake
Lemon Yoghurt Cake | Recipe
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Lemon Yoghurt Cake | Recipe

Rating:
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(0) Rate the recipe
Just Spices
Cooking Time:
20 min
Just Spices
Baking Time:
50 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Servings
  • For the cake:

  • 2 tsp
    Sweet Allrounder
    The secret ingredient for all desserts £4.99 £76.77/kg Incl. 0% Tax, excl. shipping
  • 4
    eggs
  • 200 g
    raw cane sugar
  • 220 g
    Greek yoghurt
  • 80 ml
    neutral cooking oil
  • 2
    organic lemons
  • 240 g
    flour
  • 2 tsp
    baking powder
  • For the icing:

  • 150 g
    icing sugar
  • 2 tbsp
    lemon juice

1
Preheat the oven to 180°C (top/bottom heat).


2
Put the eggs, sugar and yoghurt in a mixing bowl and beat until the sugar has dissolved. Add the oil, the zest of both lemons and the juice of one lemon and mix.


3
Mix the flour, Sweet Allrounder and baking powder and sift into the batter. Mix until the batter is just combined.


4
Grease a loaf pan, scrape in the batter and bake for 50 minutes. Cover with aluminium foil after 30–40 minutes if the cake browns too quickly. Remove the cake from the oven and leave to cool on a cooling rack in its tin. Turn out after 10 minutes.


5
For the icing, mix the icing sugar with the rest of the lemon juice and spread onto the lukewarm cake. Leave to cool completely, then cut into slices and serve with a cuppa.

Nutritional information: (Per serving)

Calories
292
kcal

Carbohydrates
45
g

Protein
4.9
g

Fat
10
g

Method

1
Preheat the oven to 180°C (top/bottom heat).


2
Put the eggs, sugar and yoghurt in a mixing bowl and beat until the sugar has dissolved. Add the oil, the zest of both lemons and the juice of one lemon and mix.


3
Mix the flour, Sweet Allrounder and baking powder and sift into the batter. Mix until the batter is just combined.


4
Grease a loaf pan, scrape in the batter and bake for 50 minutes. Cover with aluminium foil after 30–40 minutes if the cake browns too quickly. Remove the cake from the oven and leave to cool on a cooling rack in its tin. Turn out after 10 minutes.


5
For the icing, mix the icing sugar with the rest of the lemon juice and spread onto the lukewarm cake. Leave to cool completely, then cut into slices and serve with a cuppa.

Nutritional information: (Per serving)

Calories
292
kcal

Carbohydrates
45
g

Protein
4.9
g

Fat
10
g

Lemon yoghurt cake

Experience a delightful twist on a classic cake with this lemon yoghurt cake. Its moist texture and delicate lemon taste, enhanced by our Sweet Allrounder mix, offer a unique flavour. Simple to make, its the ideal treat for a sunny afternoon.

 

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Ingredients

Servings
  • For the cake:

  • 2 tsp
    Sweet Allrounder
    The secret ingredient for all desserts £4.99 £76.77/kg Incl. 0% Tax, excl. shipping
  • 4
    eggs
  • 200 g
    raw cane sugar
  • 220 g
    Greek yoghurt
  • 80 ml
    neutral cooking oil
  • 2
    organic lemons
  • 240 g
    flour
  • 2 tsp
    baking powder
  • For the icing:

  • 150 g
    icing sugar
  • 2 tbsp
    lemon juice
Recipe

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