I don't quite know what it is, but yoghurt gives cakes a wonderful texture. The cakes become moist, rather spongy and dense, and not at all crumbly like other cakes. It's almost like a mudcake-y texture in its moisture, though nowhere near as dense and heavy. I've made a passionfruit yoghurt cake before with great success and wanted to try out other cakes with the addition of yoghurt.
This lemon yoghurt cake hit the spot perfectly well and that glaze on top? It's the icing on the cake. Literally. The sticky, sweet lemony flavours seep into the warm cake making it exceptionally moist.
I baked mine in a large 9" pan as it cooks quicker than when using smaller tins.
Serve cool or warm. If you're eating it warm, it's perfect with a dollop of whipped cream too.
Lemon Yoghurt Cake
150g castor sugar, divided
2/3 cup yoghurt (any flavor works)
175g self-raising flour
Preheat oven to 180°C. Line a 9” pan with baking paper
Beat butter and 100g of the sugar in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add yoghurt and the rind of the lemon. Beat until combined.
Gently fold in the sifted flour with a large metal spoon until combined. Spoon the mixture into the prepared cake pan and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and place cake pan on a wire rack.
Meanwhile, make syrup. Combine lemon juice and remaining 50g caster sugar in a small saucepan. Stir over medium heat until sugar dissolves. Bring to the boil and simmer over medium to low heat for 2-3 minutes or until slightly thickened. Pour the hot lemon syrup over warm cake and then cool the cake in the pan. To serve, turn the cake onto a serving plate and remove the cake pan.
Recipe adapted from taste.com