Ingredients for Yoghurt Cake
- 170g (1 1/2 sticks) unsalted butter, softened
- 200g granulated sugar
- Fresh Lemon Rind
- 3 large eggs
- Self Raising Flour
- Plain Yogurt
- Mixed Peel
- Icing Sugar
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How to Make Yoghurt Cake
- Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round cake tin.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with the yoghurt, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake tin and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with icing sugar (optional) before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
104g
Fat
40g
Carbs
14g
