Name: Lemon yoghurt cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 2 cup flour; 2 tsp Baking powder; 1 tsp salt; 1 cup yoghurt full cream plain; 1 cup sugar; 3 eggs; ½ cup vegetable oil; 1 Tbs lemon zest only; 2 Tbs lemon juice; 1 cup icing sugar; lemon zest only

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Ingredients (11)

2 cup	flour
2 tsp	Baking powder
1 tsp	salt
1 cup	yoghurt — full cream plain
1 cup	sugar
3	eggs
½ cup	vegetable oil
1 Tbs	lemon — zest only

GLAZE:

2 Tbs	lemon juice
1 cup	icing sugar
	lemon — zest only

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Method:

Preheat oven to 180ºC.

Grease and line a 29cm x 14cm x 6.5cm loaf tin.

Sift the flour, baking powder and salt. In another bowl, whisk the yoghurt, sugar, eggs, oil and zest together. Add the dry ingredients to the wet ingredients and whisk until smooth.

Pour into the prepared tin and bake for about 40 minutes until a skewer inserted into the cake comes out clean.

Let the loaf cool down.

Prepare the glaze by adding half the sugar to the lemon juice.

Slowly add more sugar until you have the desired consistency and slowly pour over the loaf.

Sprinkle with some more lemon zest, slice and serve.

Recipe reprinted with permission of HeinStirred. To see more recipes, click here.