Lemon Yogurt Cake

INGREDIENTS

For the cake:½ cup maas (buttermilk)1 cup normal white sugar3 large eggs1 ½ cups flour2 tspns baking powder½ teaspoon saltgrated lemon zest from 1 medium-size lemon½ cup oil
For the glaze:¼ cup fresh lemon juice¾ cup of icing sugar

METHOD

Preheat the oven to 160 degrees. Spray an 8-inch round cake pan with baking spray, rub inside surface of pan. Line bottom of pan with lunch paper and set aside.In a large bowl, combine the maas, sugar and eggs - stirring until well blended.
Add the flour, baking powder, salt and zest, mixing to just combine.Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.Pour the batter into the prepared pan.Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time). Be careful not to overbake though.
Remove, cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
Combine the lemon juice and icing sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely. Sprinkle with powdered sugar and serve. You will definitely have a second helping as it is really delicious.

POSTED ON

27 Jul 2019

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