Lemon Yoghurt Cake
- 125 grams butter softened
- 1 cup caster sugar
- finely grated rind of a lemon
- 3 large eggs
- 1 tablespoon lemon juice
- 1½ cups self raising flour
- ½ cup greek style yoghurt
- Optional: icing sugar for dusting
- Preheat oven to 180 degrees Celsius
- I used a round lined 20cm spring form for this cake.
- Place softened butter, sugar and lemon rind in a medium sized bowl and beat until light and creamy.
- Add eggs one at a time, beating well in between adding the next egg.
- Fold in lemon juice, then a half the flour, half yoghurt and combine well, then add the other halves combining well again with a wooden spoon.
- Pour into pan. Bake for about 35 minutes. The skewer will come out clean when it is cooked.
- Allow the cake to cool in the pan for 15 minutes before turning out on to a rack.
- Dust with icing sugar.
Recipe by Planning With Kids at https://planningwithkids.com/2010/06/13/lemon-yoghurt-cake/
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