Lemon Yoghurt Cake

Ingredients

• 1⁄2 cup plain or Greek yoghurt (see note for DF)
• 1 cup sugar
• 3 large eggs
• 11⁄2 cups plain flour
• 2 tsp baking powder
• 1 medium lemon, zested and juiced
• 1⁄2 cup sunflower oil (or canola/grapeseed oil)
• 3⁄4 cup icing sugar
  
  

Methods

1. Preheat the oven to 175°C. Lightly grease a 20cm round cake tin. Line bottom of pan with baking paper and brush or spray paper lightly with oil. Set aside.
2. In a large bowl, combine the yoghurt, sugar, and eggs, stirring until well blended.
   
   NOTE: Use non-dairy yoghurt to make this recipe dairy free.
3. Add the flour, baking powder, salt and lemon zest, mixing until just combined. Add the oil and stir well. Don’t worry if it seems to separate at first, it will become smooth as you continue stirring.
   Pour the batter into prepared pan.
4. Bake for 30–40 minutes or until skewer inserted into the centre comes out clean. Be careful not to overbake.
5. Cool cake on a wire rack for 10 minutes; then turn out.
6. Combine the lemon juice and icing sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake, allowing it to soak in. Allow cake to cool completely before serving. Enjoy!

Recipe adapted from Taylor & Holmes. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.