By The Urban Nanna
We made yoghurt last week, using milk that’d been marked down, so this week we’ve experimented with a few different recipes which allow it to shine. This delicious cake is one of them! Others recipes you might like to try are Lemon Pepper Seasoning, Lemon Marmalade, and Traditional Lemon Cordial.
We’re lucky enough to have a stash of teeny-tiny homegrown Meyer lemons, but we’ve given measurements for regular medium sized lemons 🙂
The Urban Nanna’s Lemon Yoghurt Cake
Makes 2 small loaf cakes, or one bundt/ring cake
2 well-washed medium sized lemons
(Grated zest from both; juice from 1. You want ~1/4 cup of juice)
2c self-raising flour
1/4tsp vanilla powder (optional)
- We went with sunflower oil because that’s what we had. Generally you’d go with a flavourless oil for baking, but melted coconut oil could pair really well with the lemon-zing of this recipe.
- The vanilla powder is optional, and again we used it as we had it handy. Vanilla sugar would do just as well.
- Preheat oven. 180C fan forced, 200C convection
- Grease & line your tin/s with baking paper
- Mix eggs, oil, sugar and lemon zest with a fork in a bowl
- Add remaining ingredients and mix well
- Pour into your lined tin/s
- Bake for 30-40minutes, or until a skewer poked in the middle comes out with no goopy bits on
- Cool on a rack then store in cake tin/container
Once cooled, you can dust the cake with icing sugar or coat with lemon glaze (icing sugar + lemon juice), or leave it as it is. We’ve made our recipe deliberately lowish on sugar for this kind of cake (original recipes called for double what we use!), so feel free to play around with that if you prefer a sweeter version.
You might like some of these other lemony and yoghurty posts too…