Lemon Yoghurt Cake
This delicious recipe from two of my favourite chef’s - Smitten Kitten and Barefoot Contessa. There's nothing quite like like smell of lemon and blueberries filling the house!
Ingredients:
- 1/2 cup (120 ml) vegetable or another neutral oil
- 1 cup (200 grams) plus 1 tablespoon (15 grams) granulated sugar
- 3 small/medium or 2 large lemons
- 3 large eggs
- 1/2 teaspoon vanilla extract (optional)
- 1 cup plain yoghurt (whole, low-fat, or Greek-style)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1.5 cups plus 1 tablespoon (205 grams) flour
- 1.5 cups (250 grams) blueberries, fresh or frozen
- Powdered sugar for dusting (optional)
Pulling it together:
- Preheat your oven to 180°C. Coat a standard loaf pan with nonstick spray and line it with baking paper for easy removal.
- In a large bowl, pour in the oil and 1 cup of granulated sugar. Finely grate the zest of all the lemons into the bowl and whisk to combine. Add the eggs, vanilla (if using), and yoghurt, whisking until evenly mixed.
- Sprinkle the surface of the batter with baking powder and salt. Whisk thoroughly to ensure everything is well combined. Add the flour and berries, stirring just until incorporated.
- Pour the batter into the prepared loaf pan. Bake for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Make the Lemon Syrup. While the cake bakes, juice your zested lemons to get 1/3 cup juice. Combine with the remaining 1 tablespoon of sugar in a small saucepan and heat over medium until the sugar dissolves.
- When the cake comes out of the oven, brush it with the lemon syrup. If the syrup isn’t absorbing well, use a skewer to poke holes all over the cake. Let the cake cool completely in the pan. Once cool, run a knife around the edges to ensure it hasn’t stuck, then transfer to a plate. Dust with powdered sugar if desired and serve in 1-inch slices.
This cake is incredibly moist and almost pudding-like in texture, making it a delightful treat that’s sure to impress.
Enjoy!
