Lemon Yogurt Cake
This tangy and moist cake is so easy to make, just perfect with a cup of tea! Alternatively, try it served with fresh fruits and an extra dollop of yogurt for a delicious dessert.
Servings 8 – 10.
Pre-heat oven to 180C/fan 160C/gas 4 and line a 23cm round tin with parchment paper.
In a large bowl, combine the eggs, yogurt and oil, stir well until blended. Stir in the sugar, followed by the flour and lemon zest to give a smooth batter. Scrape the batter into the prepared tin and bake for 25-30 minutes until firm to the touch and a skewer inserted into the centre comes out clean. Be careful not to over bake.
Leave in the tin for a few minutes then turn out onto a wire rack to cool.
Serve dusted with icing sugar.
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