Mar 16, 2012

Lemon Yogurt Cake

It has been a while since I posted a recipe here in this blog thanks to my laziness! I wanted to post some baked item since it has been a really long time I posted one. I have been baking once in a while, but it has mostly been the regular banana bread, cookies and puffs. I made this lemon yogurt cake last week when I saw Ria's recipe. The cake turned out really moist and perfectly sweet with a little tanginess from the lemon and the freshness of the lemon zest. I made these with lemons I had grabbed from a neighbor's garden. Yes we are fortunate to have lemon and orange trees here in Southern California!

This recipe is a keeper and I definitely will be making this again..

    Recipe Source: Ria's Collection
    Unsalted butter, softened - 180 grams or 12 tablespoons
    Sugar - 1 1/4 cups
    Eggs - 3 whole and 1 egg yolk
    Juice and zest from 1 lemon/lime
    All purpose flour/Maida - 1 cup
    Whole wheat flour - 1/4 cup
    Baking powder - 1 teaspoon
    Baking soda - 1/2 teaspoon
    Yogurt - 5 tablespoon
    Salt - 1/2 teaspoon


  1. Preheat oven to 180C or 350F.
  2. Butter and flour a 9 inch baking tin.
  3. In a mixing bowl, whisk together all the dry ingredients - the all purpose flour, whole wheat flour, baking powder, baking soda and salt.
  4. In another mixing bowl, beat together the butter and sugar until creamy, for about 2 minutes.
  5. Add the eggs one by one and continue beating.
  6. Add the lemon juice and the zest and combine.
  7. Then add the prepared flour mix and beat together well until mixed thoroughly.
  8. Finally add the yogurt and beat for a minute. The batter is now ready.
  9. Pour the prepared batter into the prepared tin and bake for about 60 minutes. A toothpick or skewer inserted should come out clean.
  10. Allow the cake to cool down before removing from the pan and slicing.


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