Lemon yogurt syrup cake

I’m a major fan of easy-to-make cakes. Simple ingredients, give them a swirl, put them in a pan, then in the oven – kaboom! Baking is so much fun when it’s easy and has spectacular results. Take this cake, for instance: I only had one egg in the fridge, some yogurt and a bunch of lemons; I combined them with some sugar, flour, butter/oil and that was it – a simple, moist and dense teacake. We’re not big fans of dry sponge cakes over here and even though this particular cake was moist to start with, I decided to throw in some extra lemon syrup, just to make sure it was two things: 1. lemony and 2. moooist.

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lemon-yogurt-cake

Lemon yogurt syrup cake

Ingredients

    For the cake
  • 1 egg
  • 1 cup sugar
  • zest and juice of 1 large lemon (or 2 small)
  • 2 heaping tbs butter, room temp
  • 1 cup thick yogurt
  • 1/2 cup vegetable oil
  • 1 pinch bicarbonate of soda (3/4 tsp)
  • 1 pinch salt
  • 1 1/2 cup flour
  • For the syrup
  • juice of 1 small lemon
  • 5-6 heaping tsp icing sugar
TO TRY >  Moist chocolate and red currant cake

Instructions

  1. Whisk the egg and sugar until light and fluffy. Add lemon zest and juice and butter and whisk for 3 more minutes. Add the oil and yogurt and whisk just until incorporated.
  2. Add the flour, salt, bicarbonate and gently fold in.
  3. Pour the mixture in a 20cm round baba pan and bake at 160 C for about 1h15 min.
  4. Set aside to cool; then remove from pan.
  5. For the syrup
  6. Mix icing sugar and lemon juice in a small pot. Simmer just until the icing sugar dissolves. Pour over cake, then dust with more icing sugar, if desired.
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DSC_0285 lemon-yogur-cake2

I feel like this is the perfect combination for winter: tangy, not too sweet, indulgent desserts that are so comforting and honest… Until next time, let’s have lots of love and lemon cakes!



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