Wednesday, March 2, 2016

Lemon Yogurt yumminess

One of the things I really enjoy doing as often as I can, is BAKE!!!

So today I thought that I would share with you one of my all time favourite cakes....the lemon yogurt cake, ooh yummy!!

And it's super easy to make, which is always a bonus is my book.

Now this is one that I have had in my repertoire since my uni days, and it is always a hit, particularly with the adults. It's not always a favourite with the little ones…unless you have a citrus lover on your hands that is.

And please forgive my photos, they leave a lot to be desired.

Now in the above photos, I have made the mix into cupcakes with a lemon cream cheese icing. Which is more appealing to kids, but in my humble opinion, this cake usually tastes best when made in a ring tin and then topped with a warm lemon syrup to let it soak in...mmm...yum.

So in the recipe below you will see that the lemon syrup is's worth it


  • 1 lemon
  • 100g butter
  • 150g caster sugar
  • 2 eggs
  • 160g natural yogurt
  • 175g self raising flour
  • Set your oven to 180 degrees celcius
  • grease and line a ring pan (if you don't have a ring pan, you can use a 20cm round pan, but just check it is cooked in the middle before removing it form the oven, as this is quite a moist cake)
  • finely grate lemon rind and juice the fruit
  • measure and reserve 2tbs of lemon juice, save for syrup
  • use beaters to beat butter and 100g of the caster sugar until pale and creamy (save 50g for the syrup)
  • add eggs one at a time, beat well after each addition
  • add yogurt and reserved rind and beat until combined, gently fold in sifted flour until combined
  • pour into prepared cake tin and bake for approx. 25mins
  • remove from oven and cool on rack
  • place the reserved 50g of caster sugar and 2 tbs of lemon juice into small saucepan
  • stir over medium head until sugar dissolves
  • bring to the boil and simmer for 2-3 mins, or until thickened
  • prick the cake (you can do this with a fork, skewer or toothpick)
  • pour hot syrup over warm cake, then cool the cake in the pan

Serve with double cream for extra naughtiness.

So lovelies...what are your favourite tried and true recipes you trot out when given the chance?


x Manda

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