Lemon Yogurt Cake

This must be just about the easiest of cakes to make, and it's so light and tasty everybody loves it. Today I decided to make a lemon version of this lovely cake but instead of the lemon zest you could add a tablespoon of light rum if you wish. I got the original recipe from my dear friend Sezz but I know many people have their own take on this including using flavoured yogurt or lightly stirring in a crumble mix made of brown sugar, butter and cinnamon into the batter before baking. For this lemon version you could also prick all over the top of the cooled cake and drizzle with a hot lemon syrup made of lemon juice, sugar and honey. I decided to do without the syrup.


Lemon Yogurt Cake

2 eggs
1 cup wholemilk unsweetened natural yogurt
1 cup sugar
1/2 cup vegetable oil
2 cups all-purpose flour
1 tablespoon baking powder (1 envelope)
1 teaspoon vanilla paste/extract
finely chopped zest of one large lemon



Preheat the oven to 180°C/350°F. Line the bottom of a round ten-inch cake pan with parchment paper and grease the sides.

In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil and lemon zest. Measure the flour and baking powder into a large sieve and sift it over the wet ingredients. Blend everything together but don't overwork the mixture. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, run a knife around to loosen, and turn out on a rack to cool.