For the latest Mother’s day, I wanted to bake something delicious and simple. After baking this cake, I got to know that this was my mother’s favourite cake when she was a little girl – and it’s still one of her favourites. So of course this recipe made its way to my always a good choice -list.
I really love this lemon yoghurt cake. I’m a big fan of bundt cakes – they’re so light and tasty and they store very well. This cake works both for Christmas party and for warm summer evening dinner.
Lemon Yoghurt Cake
makes 1 cake
takes 55 minutes to make
¾ cup (180 ml) canola or sunflower oil
1 ¾ cups (400 ml) granulated sugar
1 cup (225 ml) natural turkish yoghurt
1 tbsp finely grated lemon ring
2 tbsp lemon juice
2 cups (475 ml) wheat flour
3 tsp baking powder
1 tbsp butter
2 tbsp breadcrumbs
Preheat oven to 180°C.
Place the eggs, oil, sugar, yoghurt and lemon juice and rind in a bowl and whisk to combine. Add the flours and the baking powder and whisk until smooth.
Grease a cake ring tin (about 24 cm wide) well and flour with breadcrumbs to avoid the cake sticking. Pour the cake mixture into the tin and bake for 40-45 minutes or until cooked.
Remove the cake from the tin while it’s still hot. Top with icing sugar and enjoy! (This cake stores well and is still good after a week.)