Years ago, my mother Jacqueline White discovered this yoghurt cake recipe in an old British newspaper. Trying out the recipe and making it her own with a few variations, she was pleased with the results and ease of execution. She uses lemon yoghurt.
Ingredients
| 1 cup | Fruit yoghurt, 250ml (Main) |
| ½ cup | Cooking oil, not olive |
| 2 | Eggs |
| 1 | Lemon, grated rind |
| 2 cups | Self raising flour |
| 1 ½ cups | Sugar |
| 1 pinch | Salt |
Icing
| 2 Tbsp | Butter |
| 1 cup | Icing sugar |
| 2 Tbsp | Passionfruit syrup, or lemon juice (Main) |
Directions
- Preheat the oven to 160C fan bake. Grease and paper line the base of a 21cm cake tin.
- Mix the first 4 ingredients together in a bowl.
- Place the flour, sugar and salt in a large bowl.
- Add wet mix to dry. Do not over mix the ingredients.
- Bake for 35 minutes. Let the cake cool, and ice while warm, not hot, as it can ruin the icing.
- Icing: Place all the ingredients in a bowl and microwave for about 10 seconds.
- Mix well. Add more passionfruit syrup or lemon if needed. A little lemon zest can also be added for a slight zing
