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Lemon Yogurt Cake

Lemon  Yogurt Cake

#highlandbakes

 This delicious super moist cake is extremely easy to prepare, packed with all the goodness of tangy lemon. A family pleasing dessert to serve for brunch or you can enjoy it Just like that.

Prep time: 20 min
Total time : 1 hr 
Serves : 10 / 12

Ingredients:


  •        1 1/2 cups all purpose flour
  •       2 teaspoon baking powder
  •        ½ teaspoon Pink Salt
  •       1 cup plain yogurt or fresh thick Dahi
  •       11/3 cups white granulated sugar, divided
  •       3 large eggs at room temp
  •      1 Tablespoon lemon rind finely grated
  •       ½ teaspoon lemon extract
  •      ½ cup vegetable oil
  •     1/3 cup freshly squeezed lemon juice (juice of 3 large lemons)     
For the Glaze 
  • 3/4 cup icing sugar
  • 2 Tbsp lemon juice  


Method


 1      Preheat the oven to  350 deg F or 180 C.  Grease and flour the 9 inch cake pan or bundt pan.

2      In a medium mixing bowl, sift together the dry ingredients flour, baking powder and salt and keep aside. Use an electric beater  or whisk in another large bowl whisk together  yogurt and 1 cup sugar for about  2 min till its light and fluffy , to this now add eggs at a time , lemon zest and lemon extract. Slowly mix dry ingredients into wet ingredients whisk with a rubber spatula. Fold vegetable oil into the batter making sure it’s incorporated.



3      Pour batter  into prepared pan and bake until top of cake is golden brown. Bake for about 35 – 40 min until the knife in the center  comes out clean.

Lemon –  Sugar mixture

 4      Meanwhile cook 1/3 cup lemon juice and remaining 1/3 sugar in small pan until sugar dissolves and mixture is clear set aside.

5      When cake is done, allow it to cool in pan for 10 min. Carefully place on wire rack  while still warm. Pour lemon–sugar mixture over  cake and soak it  for 15 – 20 min. Let it cool completely.
For the Glaze , combine the icing sugar and lemon juice mix well , it should be thick but  of pouring consistency.  Pour over the cake



This cake can be made 3 days in advance. Store airtight at room temp.
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Comments

  1. Deepika Rina Hindwan18 February 2019 at 09:38

    yum yum

    ReplyDelete
  2. Unknown13 July 2019 at 23:20

    A very refreshing and a lemony cake. A delightful change after heavy chocolate and date cakes, very easy to make. My hubby n girls loved it. Looking forward to try more of ur recipes Reena.

    ReplyDelete
  3. Deepika Rina Hindwan17 July 2019 at 05:55

    thank you

    ReplyDelete

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