Lemon Yoghurt Cake.

Didn’t I tell you that I am into healthy things? And that I don’t bake very often because we can’t eat all the stuff? Forget about that for a minute. I have another cake for you. Well, it’s winter down here and it’s cold and windy and rainy. So I need some comfy food…

I made this simple Lemon Yoghurt Cake the other day for my french classmates. Yes, I am learning French. I am back to homework and listening to a teacher standing in front of a chalkboard. Actually, it’s not really a chalkboard. But anyway. I had it in school for 5 years and have forgotten pretty much everything. The Alliance Francaise is in the same building as my office and I am enyoing it a lot. And as it was the last lesson of this term, I thought cake might be nice.

I actually made a proper cake for mes amis, these small ones were for Stefan and me. A little treat for afternoon tea the next day at work…

Lemon Yoghurt Cake.

Serves: 1 cake

Source: Based on The Waitakere Redneck’s Kitchen

Ingredients:

2 eggs
200 g caster sugar
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
280 g plain flour
2 tsp baking powder
250 g plain yoghurt
120 ml canola oil
30 g icing sugar

Directions:

1. Preheat oven to 180°C. Grease and line a 23 cm cake tin with baking paper.
2. In a medium bowl mix eggs and sugar until thick and creamy.
3. Add lemon zest, lemon juice and vanilla extract and mix until combined.
4. Sift flour and baking powder in a large bowl.
5. Add sugar and egg mixture to flour and mix.
6. Add yoghurt and oil and gently whisk until combined.
7. Pour half of the batter into the prepared pan and spread evenly.
8. Bake in the preheated oven for 35 – 40 minutes. Stand in tin for 10 minutes before turning out onto a rack to cool.
9. Dust with icing sugar.