Thursday, May 06, 2010

Lemon Yogurt Cake

I decided to make myself a birthday cake this year. New decade, new skills. Of course, on the night of the party, we totally forgot to bring out the cake, so I think that might turn it back into a regular cake rather than a birthday cake. Either way, it was fabulous - really lemony and moist.

Lemon Yogurt Cake

Adapted from Smitten Kitchen


1 cup lowfat plain unsweetened yogurt
1/3 cup vegetable oil
1 cup sugar
zest of one lemon
1/4 cup lemon juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda


Make the cake: Preheat the oven to 180C/350F degrees. Grease the sides of a 9-inch springform pan with oil or butter.

In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.

Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Unclasp the sides of the springform pan. Serve slightly warm or at room temperature.

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