This yoghurt and lemon drizzle cake is refreshingly zesty
- 175 g unsalted butter, chopped, at room temperature
- 1 cup caster sugar
- 1 tbsp finely grated lemon rind
- 4 eggs, lightly beaten
- 1½ cups self-raising flour
- ½ cup plain flour
- ½ cup Greek yoghurt, plus extra to serve
- 2 lemons
- ⅔ cup white sugar
- Grease a 14cm x 24cm loaf pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
- Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions. Mixture will look curdled at this stage. Transfer to a large bowl.
- Fold in combined sifted flours and yoghurt in two batches. Spoon into prepared pan. Smooth over top.
- Cook in a moderately slow oven (160C) for 55 minutes, or until a skewer inserted into centre comes out clean. Stand in pan for 5 minutes. Invert onto a serving plate.
- Using a skewer, pierce all over top of cake through to the base. Gradually spoon lemon drizzle over cake, allowing it to soak in and drip down sides. Stand for 10 minutes.
- Serve cake warm or cold with extra yoghurt.
- Meanwhile, make lemon drizzle. Remove rind from one of the lemons in long, thin strips using a zester. Squeeze juice from lemons. You will need 1/3 cup. Combine rind, juice and sugar in a small bowl. Stand for about 5 minutes, stirring occasionally, or until sugar has almost dissolved.
For a change, try replacing lemons with oranges, or serve with lightly whipped cream.
Loaf can be made up to two days ahead. Store in an airtight container.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||10.6 g|
|Total carbohydrates||54.1 g|
|- Sugars||34.9 g|
|Dietary fibre||1.0 g|