Vanilla yo­ghurt cake

Warwick Daily News - South West Queensland Rural Weekly - - My Smoko Break -

I NEEDED to use up some yo­ghurt and didn’t re­ally want to freeze it so I made this cake in­stead.


■ ½ cup of plain vanilla yo­ghurt

■ 1 cup of sugar

■ 3 eggs

■ 1 ½ cups of plain flour

■ 2 tea­spoons of bak­ing pow­der

■ ½ tea­spoon of salt

■ Grated le­mon zest or 1 tea­spoon of le­mon juice.

■ ½ cup of sun­flower oil

For the glaze:

■ ¼ cup of fresh le­mon juice

■ ¾ cup of ic­ing sugar Com­bine the yo­ghurt, sugar, and eggs – stir­ring un­til well blended. Add the flour, bak­ing pow­der, salt and zest, mix­ing to just com­bine. Add the oil and stir well.

Don’t worry, at first it will seem to sep­a­rate, but keep stir­ring till it’s smooth.

Pour the bat­ter into a well-lined and greased tin, pan or bak­ing box. Bake for 30–40 min­utes in a mod­er­ate oven or un­til the cake feels springy to the touch and a tooth­pick in­serted into the cen­tre comes out clean (ev­ery oven is dif­fer­ent, so check with the tooth­pick test rather than the time). Be care­ful not to over bake though.

The glaze: Com­bine the le­mon juice and ic­ing sugar in a small bowl and stir un­til smooth. With a pas­try brush, gen­tly pat the glaze all over the cake.

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