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