Glazed Lemon Yogurt Cake recipe

Ingredients

• 2/3 cup vegetable or canola oil
• 2 large eggs ((~50 - 55g/2oz each, in shell))
• 1 1/2 tbsp lemon zest ((1 large or 2 medium lemons))
• 1/4 cup fresh lemon juice
• 1 cup plain yoghurt ((Note 1))
• 1 1/4 cups caster sugar ((superfine sugar, granulated ok too))
• 2 cups plain flour ((all purpose flour))
• 4 tsp baking powder
• Pinch of salt
• 1 3/4 cup icing sugar (powdered sugar)
• 1 tbsp lemon juice
• 1 1/2 tbsp plain yogurt

Steps

1. 1

   Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Grease a 20 cm / 8” cake pan with butter.

2. 2

   Place Wet ingredients in a bowl. Whisk until combined.

3. 3

   Sprinkle over flour, baking powder and salt. Whisk until smooth - few small lumps is ok.

4. 4

   Pour into pan - it should be fairly thick but pourable (see video). Bake for 50 minutes or until a skewer comes out clean.

5. 5

   Remove metal ring and cool on rack then glaze.

6. 6

   Place ingredients in a bowl and whisk until smooth. Test down the side of the bowl to get the right thickness, using 1 tsp of yoghurt at a time to thin it out if required. Glaze should drip (slowly, because it's thick) but not be see through.

7. 7

   Place rack on a tray or baking paper.

8. 8

   Pour glaze over the middle of the cake, gently push towards the edges so it drips down the sides.

9. 9

   Let it set for 1 hour before transferring to a serving plate.

10. 10

    See note for how I did the lemon slices in the photos, and the alternative quick Cream Cheese Frosting.