Since my obsession with baking started, most of the time, now a days I read various books or magazines related to baking. Few days earlier I came across this recipe while I was turning the pages of a magazine. "Quite easy the recipe is and all the ingredients are available in my pantry, so why not to try this one today”, I thought. That day only I made this cake in the afternoon. This cake is very soft, light, not too much sweet, with a subtle hint of lemon and vanilla flavour. It perfectly goes well with afternoon tea even in breakfast also it would be a great treat to start a day.
Today I am presenting you my version of “Yogurt Lemon Cake".
Tips:
I used a 8’’ (20cm) ring cake pan for the recipe, you can substitute it with a same size of springform pan but don’t use a smaller pan otherwise the cake would not cook properly in the middle. A small hack - you can place an oven safe small cup or bowl (even a metal bowl) in the middle of your normal cake pan before pouring the batter - then you can achieve a ring cake shape.
I used self rising flour in the recipe. You can substitute with all purpose flour. Just for every 150g of self rising flour, add 2 tsp of baking powder and 1/2 tsp of salt to every 150g of all purpose flour.
Yogurt lemon cake:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Servings: 10
Ingredients:
110g plain yoghurt, kept in room temperature for a while
110ml vegetable oil + oil for greasing the cake pan
130g self rising flour
55g cornflour
2 medium sized (55g each) eggs, kept in room temperature
200g caster sugar
1 tsp vanilla extract
zest of 2 medium sized unwaxed lemon
1 tsp icing sugar (to serve)
Recipe:
Preheat the oven to 180°C and grease the 8” (20 cm) ring cake mould with vegetable oil. Alternatively you can use springform cake pan as well. Keep the pan aside.
Sift the flour and cornflour together and keep it aside.
Seperate the eggs and put the whites and yolks in seperate bowls.
Whisk the egg whites until it has reached to firm peaks. Keep aside.
Now take the egg yolks and sugar together in a bowl and whisk it until airy and light.
Next add the vegetable oil slowly to the mixture, while beating. Incorporate all the oil to the mixture.
Add the vanilla extract and lemon zest to the mixture and mix it well.
Now add the flour-cornflour mixture to the batter in batches and scrape down-fold in with a spatula.
When all the flour-cornflour mixture will mix well to the batter, gently add in the whisked egg whites and fold them in with the spatula until it forms a smooth batter.
Fill the prepared ring pan with the batter, gently tap the cake pan to remove any air bubble from the batter.
Bake the cake in the oven for 40-45 minutes. Check once after half an hour. When cooked, the sides will be coming away from the edges and if you put a skewer inside the cake, it will come out clean.
Remove the cake from the oven and cool it in wire rack. Let the cake sit in the tin for at least 10 minutes before turning it out in the wire rack.
Once cooled, transfer it to a serving plate and dust it with icing sugar.
Serve it with a cup of hot tea.
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