Lemony Yoghurt Cake
If you have yogurt in the fridge that's approaching its use-by date, or even a few days past, you can use it up in this delicious cake. You can also make this recipe into muffins to pop into school lunchboxes.
Prep:
10
mins
Cook:
10
mins
Gluten Free
Vegan Friendly
Sugar Free
High Fibre
Healthy
Ingredients
Cake
125g natural yoghurt
150ml sunflower oil
3 eggs
275g self-raising flour
150g caster sugar
Finely grated zest of 1 lemon
Icing
Juice of 1 lemon
125g of icing sugar sieved
Method
- Line and grease a 23cm round cake tin. Preheat the oven to 180c.
- Put all the cake ingredients into a bowl and mix until the smooth, pour into the prepared tin, make a slight hollow with a back of a spoon in the centre of the cake. Bake for 35 minutes in the pre-heated oven.
- While the cake is cooling, mix the icing sugar with a few drops of freshly squeezed lemon juice to get a drizzle consistency. Pour the icing evenly over the top of the cake.
