Wednesday, June 30, 2010

Lemon Yogurt Cake

As a special Saturday morning treat, I wanted to make a quick no-fuss cake, and I found inspiration from Chocolate and Zucchini

I followed Clotilde's recipe but changed a few things - I added butter instead of oil and lemon zest to make it lemony, and cranberries because I'm a sucker for its tart flavor. 

The cake came out really moist, light and delicious, so we made another one for some friends we were visiting. 

Lemon Yogurt Cake

1 cup flour, sifted, then measured
1/2 tsp baking powder
1/4 tsp baking soda
A pinch of salt
1 egg
1/2 cup yogurt or fil
1/2 cup sugar
1/4 cup melted butter or canola oil
1/4 tsp vanilla extract
Zest of a lemon
1/2 tbs lemon juice or liquior of your choice
A handful of frozen cranberries, if you wish

Sift the flour, then measure to 1 cup, then add to the sifter again with baking powder, baking soda and salt. 

Preheat oven to 180C or 350F. Butter and flour a 3inch by 6 inch (mini) loaf pan or a 6 inch round pan. 

In a large bowl, add butter, sugar, yogurt, lemon zest, lemon juice, vanilla, egg and mix well. Then add all the dry ingredients and stir until just combined. Pour half the batter into the prepared pan, then add a handful of cranberries, then add the rest of the batter over them. 

Bake 20 - 30 minutes, until golden outside and when a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, then overturn onto a wire rack to cool completely. 

If you would like, you can make a lemon glaze to go over the cooled cake - 1/4 cup powdered sugar to 1/2 tbs lemon juice and add extra water if needed to make it runnier. Pour onto cake and it will set after awhile. I don't think it's necessary to add the frosting, it's a basic cake that's good on its own.

Enjoy tranquilly with a cup of coffee or tea. 

Serves 4 - 6 - it's a small dainty cake

1 comment:

  1. I made this today. It is perfect ! Perfect sweetness, perfect moistness, it is exactly what a summery teatime cake should taste like.



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