Lemon Yoghurt Cake

Transcribed from your OneNote PDF. Photo to be added.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat to 180°C. Grease a 21 × 11 × 6 cm loaf tin, line the base with baking paper, then grease and flour it.

Step 2

Sift flour, baking powder and salt together. Separately whisk yoghurt, 200 g sugar, eggs, zest and vanilla. Slowly whisk dry ingredients into wet, then fold in oil thoroughly with a spatula. Pour into the tin and bake for about 50 minutes until a tester comes out clean.

Step 3

Heat 80 ml lemon juice with 65 g sugar until dissolved and clear. Set aside.

Step 4

Cool cake in the tin for 10 minutes, then put on a rack over a tray. Pour lemon syrup over the warm cake and let it soak in. Cool fully.

Step 5

Mix icing sugar and the remaining 30 ml lemon juice and pour the glaze over the cooled cake.