This recipe was scribbled down after watching an episode of Barefoot Contessa, It’s like a lemon drizzle cake but softer if that makes sense? I think the yoghurt does nothing but good things to this cake. I love using cups to measure as I’ve mentioned before especially when baking so rather than convert to grams I’ve decided to leave it as it was intended.
1 ½ cups plain flour
2 teaspoons baking powder
½ teaspoon salt
1 cup plain full fat yoghurt
1 cup caster sugar.
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup vegetable oil
For the glaze:
1 cup icing sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 180 degrees. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with grease proof paper.
I throw everything into a mixer until incorporated but if you prefer to do it by hand, Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yoghurt 1 cup of sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
Pour the cake mix into the loaf tin and bake for about 50 minutes, or until a cake tester placed in the centre of the loaf comes out clean.
When the cake is done, allow it to cool in the tin for 10 minutes. Place on a cooling rack over kitchen roll and allow to cool completely.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.