French yoghurt cake recipe
This cake is light with a gorgeous crumb, and the lemon drizzle finish makes for a moist, zesty, lemony tea-time treat.
Servings: 10 people
Calories: 314kcal
Equipment
Ingredients
- 135 grams plain natural yoghurt
- 200 grams caster sugar
- 3 large free-range eggs
- 200 grams plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 lemon juice and zest
- 125 ml sunflower oil
- 75 grams icing sugar plus extra to dust
Instructions
- Preheat oven to 350 F/ 170 C/ Gas Mark 4. Grease and line a 9-inch round cake tin with non-stick baking paper.
- Combine 135 grams plain natural yoghurt, 200 grams caster sugar and 3 large free-range eggs in a large bowl and whisk until well combined.
- Sift in 200 grams plain flour, 2 tsp baking powder, 1/2 tsp salt and zest of 1 lemon and mix well.
- Fold in 125 ml sunflower oil until incorporated, taking care not to over-mix.
- Spoon into the prepared baking tin and bake in the centre of the oven for 30-40 minutes.
- Meanwhile, mix the lemon juice (approximately 50 ml) with 75 grams icing sugar.
- When the cake is cooked, poke holes in it with a skewer. Drizzle over the lemon juice/icing sugar mixture.
- Leave the cake in the tin to cool completely. Dust with more icing sugar to serve.
- Store in an airtight container for up to five days.
Nutrition
Calories: 314kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 145mg | Potassium: 159mg | Fiber: 1g | Sugar: 28g | Vitamin A: 97IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 1mg