Let us eat Cake: Lemon Yogurt Cake

I love lemons, they are pretty, they smell clean and fresh, they are so useful.

I always buy lemons, each time I go into the supermarket I buy some, when I go to the farmers market I buy some.  I always have them at home.

The only problem is that nobody wants to eat them. I tried lemon chicken, they did not like it. I gave lemon pound cake a try, they did not like it.

I made lemon curd. My hubby not even gave it a try.

I baked this cake, using the muffin method and they ate it all. There is no cake left. 3 hours after the cake was baked it was gone.

And I don`t want to tell you the horrible things my twin boys did. I only will say that while I was cleaning the bathroom they ate the cake, ripping it apart in their haste to get it all.

Next time I will  buy one or two more lemons.

   

Lemon Yogurt Cake

 

3/4 cup plain yogurt

1 cup granulated sugar

2 tablespoons finely grated lemon zest

3 large eggs

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/3 cup vegtable oil

 

1/3 cup freshly squeezed lemon juice

1/2 cup powdered sugar

2 tablespoons powdered sugar for decoration

Preheat the oven to 175C. butter a round cake pan, line with a parchment circle.

In a bowl mix the flour and the baking powder. I another bowl now mix the yogurt, sugar, zest, oil and all 3 eggs. Now just if you would bake muffins add the flour mix and stir just to combine. 

Don`t over work the batter or you will have a tough cake with ugly air holes in it.

Pour the batter into the prepared pan.

Bake for 25-35 minutes, or until the cake tester is clean. My cake was finished after 28 minutes so I would take a look after the cake baked for 25 minutes. The baking time depends on how large your eggs are and how much water is in your yogurt.

Allow the cake to cool for 10 minutes in the pan, then gently remove it.

While the cake is still hot combine the lemon juice and the powered sugar, slowly spoon it gently over the cake. Making sure that the cake has a chance to soak up as much of the tart syrup as possible.

Let the cake cool completely. Before serving give it a sprinkle of fresh powdered sugar.