Simple Yoghurt & Lemon Cake

Name: How to cook Simple Yoghurt & Lemon Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 to 20cm Round Cake Tin
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Simple Yoghurt & Lemon Cake

Sadly it was the war in Ukraine that introduced me Sunflower Oil. When I started my challenge to cook Ukrainian dishes and cakes, I started using Sunflower Oil and I fell in love with it. I often use it for cakes lately. Sunflower Oil makes the cakes soft and the cakes stay soft when cold. And it is much easier to use than Butter. This is a super simple cake recipe for using up leftover Yoghurt and Lemon. I normally use Greek Yoghurt, which I make myself at home, but Plain Unsweetened Yoghurt can be used.

Ingredient

Food ration :

18 to 20cm Round Cake Tin

1/2 cup

Unsweetened Yoghurt *I used Greek Yoghurt that contains less water

1/4 cup

Sunflower Oil *OR Oil of your choice, 60g melted Butter can be used

3/4 cup

Caster Sugar *about 125g

1/8 teaspoon

Salt

Eggs

1 cup

Self-Raising Flour

Cooking instructions

* Step 1

Preheat oven to 170℃. Line the base and sides of a round cake tin with baking paper.

* Step 2

Place all ingredients in a mixing bowl and use an electric mixer to blend until smooth. Pour the mixture into the prepared tin and bake for 40 minutes OR until cooked through.

* Step 3

Turn out on a wire rack, carefully peel away baking paper, and leave to cool. *Note: You may wish to decorate it with whipped Cream, OR dust with Icing Sugar.