We are lucky enough to have a new magazine in this country. A really good and informative Foodie magazine full of interesting articles and some truly delish recipes. Lemon Yogurt Cake was submitted to the mag by one of it's readers and I would like to thank Karen from Victoria for doing so. It is a very tasty and light cake and delightful served with cream.Here is her recipe.
1 3/4 cups Caster Sugar.
2 Eggs.
1 cup Rice Bran Oil.
1 cup Yogurt (plain)
Grated rind of 2 Lemons.
2 cups S.R. Flour (sifted)
2 tbsp Lemon juice.
Icing sugar (to dust)
Thick cream (to serve)
What to do...
1. Preheat oven to 180c. Grease and line a 20cm round cake pan with baking paper.
2. Whisk together sugar, eggs, oil, yogurt and lemon rind. Fold in flour and 1/2 tsp salt, then stir in lemon juice. Pour into prepared pan. Bake for 45 minutes, until skewer comes out clean.
3. Cool in pan for 5 minutes. Turn out onto a
wire rack to cool. Serve with a dusting of icing sugar and cream.
The cake I made is at the top. Then Karen's
recipe as it was shown on page 26.
Then, last is the front cover of our lovely 
new magazine.
8 comments:
That looks lovely Sal. Glad you like your new mag:)
xxx
Thank you R.G. It is packed with fab recipes and him, himself. GORDON RAMSEY. Drool drool. LOL.
Dear I like so this cake so I m print to make later I love lemon and yogurt!! Many thanks by share the recipe.Gloria
Gloria, you are most welcome.
Ashamed to say that I had never used yogurt in a cake before, gives it a lovely texture. This is a keeper.
I see you're making good use of all your lemons, you lucky soul! That looks like a lovely cake.
That looks lovely.
Sally, tks for sharing this wonderful cake - it looks so delicious and I love lemon!
I have been munched by the recipe muncher. YAY.
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