Ingrédients pour Lemon Yogurt Cake
- Caster Sugar
- Lemons, Rind Of
- 2 large eggs
- Sunflower Oil
- Pinch of salt
- Unsweetened Plain Yogurt
- Lemon Juice
- Self Raising Flour
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Comment préparer Lemon Yogurt Cake
- Preheat your oven to 180°C (350°F). Grease and flour a bundt pan (lightly coat with flour, tapping out excess).
- In a large bowl, beat together 2 large eggs, 125ml vegetable oil, 200g caster sugar, and the zest of 1 large lemon until light and fluffy.
- In a separate bowl, whisk together 250ml plain yogurt, 250g self-raising flour, 1 tsp baking powder, and a pinch of salt.
- Gently fold the wet ingredients (yogurt mixture) into the dry ingredients (egg mixture), ensuring not to overmix.
- Pour the batter into the prepared bundt pan and bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust generously with icing sugar and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
120g
Fat
15g
Carbs
15g
