Lemon Yogurt Cake

I love using yogurt in a cake - it really lightens up the mixture and gives a subtle tang which works wonderfully with lemon. I've also used vegetable oil in this recipe in place of the usual butter. Again, I find it gives more of a lift and ensures that all-important moisture.

Perfect with a cup of tea or served with extra yoghurt and a scattering of blueberries, everyone should give this one a go. If you wanted, you could swap the lemon for orange and of course the oil for butter. I should also mention that this passed the taste test with my family with flying colours (no mean feat!).

Lemon Yogurt Cake

200g self-raising flour 
2 tsp baking powder 

1 tsp salt 

230ml plain yogurt 

265g caster sugar

3 large eggs 

2 lemons, zest and juice

1 tsp vanilla extract 

100ml vegetable oil  

Preheat the oven to 350F/180C. Grease a large loaf pan and line the bottom with parchment paper.

Sift together the flour, baking powder, and salt into one bowl.  In another bowl, whisk together the yogurt, 200g caster sugar, the eggs, lemon zest, and vanilla.  Slowly whisk the dry ingredients into the wet ingredients.  

With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.  Pour the batter into the prepared pan and bake for about 45 minutes, or until a cake tester placed in the center of the loaf comes out clean. 

Meanwhile, cook the lemon juice and remaining caster sugar in a small pan until the sugar dissolves and the mixture is clear.  Set aside. 

When the cake is done, allow it to cool in the pan for 5 minutes. Then, pierce all over with a skewer and, while the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Remove from the pan and transfer to a baking rack. Cool and then serve.