Craving a sweet treat? This lemon yoghurt cake recipe is a must-try
Ingredients: For the cake: 1-1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, 1 cup plain whole-milk Greek yoghurt, 1 cup sugar
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3 eggs, 2 teaspoons grated lemon zest (2 lemons), 1/2 teaspoon pure vanilla extract, 1/2 cup vegetable oil (or olive oil), 1/3 cup freshly squeezed lemon juice
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For the glaze: 1 cup confectioners’ sugar, 2 tablespoons freshly squeezed lemon juice
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Method: For the first step, you will have to preheat the oven to 350 degrees Fahrenheit or 180 degrees Celcius. Grease and flour the pan.
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For the next step, sift together the flour, baking powder and salt into one bowl.
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Once you are done with your dry ingredients, in another bowl, you whisk together the yoghurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Mix them continuously until you get a smooth consistency.
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Next, you will have to slowly whisk the dry ingredients into the wet ingredients. Now, using a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
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Finally, pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the centre of the loaf comes out clean.
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For the glaze mix the sugar and the lemon juice nicely. Once your cake comes to room temperature, top with glaze to get that extra tangy taste.
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This cake is extremely easy to make and the recipe will especially come in handy if you are also a little sceptical about ordering food from outside.
(Recipe courtesy: Instagram/thebookofbrunch)