So moist and soft. Sweet and tangy. Addictive!
Recipe is from HERE
What you need:
1 ½ cup all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup plain whole-milk yoghurt
3 extra-large eggs (I used 65g with shell)
2 tsp grated lemon zest (2 lemons)
½ tsp pure vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze: (I skipped)
1 cup confectioners’ sugar
2 tbsp freshly squeezed lemon juice
Method:
- Preheat the oven to 175degC. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan (I used 20cm square pan). Line the bottom with parchment paper. Grease and flour the pan
- Sift together flour, baking powder, and salt into one bowl. In another bowl, whisk together the yoghurt, 170g sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes (mine was about close to 35 mins as my cake was lower), or until a cake tester placed in the center of the loaf comes out clean
- Meanwhile, cook the 1/3 cup lemon juice and remaining 50g sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan (I poked the cake all over) While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool
- For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake (if using)
This post is for Little Thumbs Up, an event organized by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY. Every month we bake / cook with one chosen ingredient in it, and this month the theme is lemon and the host is Grace from Life can be simple at this post
