Friday, October 8, 2010
Lemon Yogurt Cake
This cake was baked when my nephew came to my house to stay over weekend. He was very interested and persistant to try out baking so I decided to pick one easy recipe for him . Since I had many lemons to clear, this lemon yogurt cake fit nicely into my requirements.
I used the 8" x 3.5" x 3" cake pan that yield shorter cake. If you prefer taller care, feel free to use smaller cake pan.
Recipe adapted from 橘色陽光下.
Wet Ingredients :
115g yogurt original flavour (I used 1 bottle which is 140g)
1 lemon zest (from 1 whole lemon)
1 tbsp lemon juice
110g butter (soften in room temperature)
110g castor sugar (I reduced to 100g)
Beat all the above ingredients till welll combined.
Dry Ingredients :
150g cake flour
1.5 tsp baking powder
Sift the above dry ingredients.
Lemon Syrup :
1 tbsp icing sugar
2 tbsp lemon juice
Stir to mix well and set aside for later use.
1. Fold in the dry ingredients to the wet ingredients, careful not to be overfold.
2. Pour the cake batter to the cake pan and bake at pre-heat oven at 180C for 35 - 40 mins.
3. Remove the cake from the oven and drizzle with lemon syrup.
The cake is refreshing, light, moist, soft and compact. Tasted much like lemon butter cake that I baked sometimes ago but for personal preference, I will prefer lemon butter cake for its buttery taste and crumb, fluffier texture.