20 January, 2016

Lemon yoghurt cake with fresh figs

This is a very moist dense yet a soft cake. It has a pleasant tangy flavour due to yoghurt and the lemon juice. It use vegetable oil instead of butter and that makes this cake super moist. You can use your favourite plain yoghurt for this recipe. I’m using my homemade Greek yoghurt as I always have plenty in my fridge.

Lemon yoghurt cake

I like to make a variation of this cake for breakfast sometimes. In that case, I usually reduce sugar or replace it with honey or maple syrup. Usually this cake is baked in a loaf tin or a rectangular paper case so that it looks like a loaf and can be sliced evenly. Looks good on breakfast table.

Lemon yoghurt cake

I thought to break the rule and bake this in a round tin just for the presentation sake. I have also glazed the cake with a thin lemon icing and topped it with some juicy figs that I bought from a farmers market. The flavours go so well. The sweet figs adds a different dimension to the tangy cake and also gives texture.

As there is no butter, this cake doesn’t need a mixer. You can whisk eggs, yoghurt, lemon juice and sugar followed by oil and flour. And then it’s a matter of baking. Make sure to spray the tin as this cake tends to sticks.

Lemon yoghurt cake

To keep the cake moist for longer brush the warm cake with sugar syrup. Avoid this step if you are concerned about sugar.

Lemon yoghurt cake with figs
Serves 8
A moist tangy cake.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1/2 cup plain yogurt
  2. 1 cup castor sugar
  3. 1/2 cup vegetable oil
  4. 3 large eggs
  5. 1 1/2 cups self-raising flour
  6. Pinch of salt
  7. Zest of one lemon
  8. Juice of two lemons
Glaze
  1. 1/2 cups icing sugar
  2. 1/3 cups freshly squeezed lemon juice
Instructions
  1. Preheat oven to 180 °C.
  2. Prepare a loaf tin or a round cake tin with parchment paper or using butter and flour (the old fashioned way)
  3. In a clean bowl, whisk sugar and eggs until combined.
  4. Add yoghurt, lemon juice and oil and whisk well to form a homogeneous mixture.
  5. Add flour and mix to a smooth batter with no lumps.
  6. Add the lemon zest stir.
  7. Pour into the prepared tin and bake for about 30 to 35 minutes or until a skewer comes out clean.
  8. Let cool on a wire rack.
  9. To make the glaze, place the powdered sugar in a bowl and add lemon juice a spoonful at a time until desired thickness is achieved.
  10. Pour over the cake and decorate with fresh figs(optional)
Notes
  1. Keeps well at room temperature in an airtight container for two to three days. In humid and warm conditions it’s best to refrigerate.
Voddy's Kitchen http://voddyskitchen.com.au/
 

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