SBS Food

www.sbs.com.au/food

Lemon and yoghurt cake

This simple lemon cake recipe is made special with the addition of yoghurt to the batter and a citrus syrup drizzled over the top.

Lemon and yoghurt cake

Credit: Tammi Kwok

  • serves

    10

  • prep

    10 minutes

  • cook

    25 minutes

  • difficulty

    Easy

serves

10

people

preparation

10

minutes

cooking

25

minutes

difficulty

Easy

level

Ingredients

  • 100 g butter or margarine, plus extra, melted, to grease
  • 1 lemon, plus extra slices to garnish
  • 150 g caster sugar
  • 2 eggs
  • 160 g natural yoghurt
  • 175 g self-raising flour, sifted

Instructions

  1. Preheat oven to 180°C. Grease a 20 cm ring cake pan with the melted butter or margarine.
  2. Finely grate the lemon rind, and juice the lemon. Measure 2 tbsp of the lemon juice and reserve for the syrup.
  3. Using an electric mixer, beat the butter and 100 g of the sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the yoghurt and the lemon rind. Beat until combined.
  4. Gently fold in the flour with a large metal spoon until combined. Spoon the mixture into the prepared cake pan and smooth the surface.
  5. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and place cake pan on a wire rack.
  6. Meanwhile, to make the syrup, combine the reserved lemon juice and remaining sugar in a small saucepan. Stir over medium heat until the sugar dissolves. Bring to the boil and simmer over medium to low heat for 2-3 minutes or until slightly thickened.
  7. Pour the hot lemon syrup over the warm cake, and let cool in the pan.
  8. To serve, turn the cake onto a serving plate. Top with extra slices of lemon, if you'd like. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Share

Follow SBS Food
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Watch nowOn Demand
Follow SBS Food

Published

By Jacqueline guglielmino
Source: SBS



Share this with family and friends


SBS Food Newsletter

Get your weekly serving. What to cook, the latest food news, exclusive giveaways - straight to your inbox.

By subscribing, you agree to SBS’s terms of service and privacy policy including receiving email updates from SBS.

Download our apps
SBS On Demand
SBS News
SBS Audio

Listen to our podcasts
You know pizza, pasta and tiramisu, but have you tried the Ugly Ducklings of Italian Cuisine?
Everybody eats, but who gets to define what good food is?
Get the latest with our SBS podcasts on your favourite podcast apps.

Watch SBS On Demand
Bring the world to your kitchen

Bring the world to your kitchen

Eat with your eyes: binge on our daily menus on channel 33.