Donna Hay's Lemon Yogurt Cake

Call me greedy. I have yet to finished the whole classic chocolate cake and I baked another. This time a lemon yogurt cake. I tried stopping myself from baking but my itchy hand just couldn't resist not baking. I know I shouldn't be baking with cold ingredients yet I did. Good thing the cake turns out to be perfect. So if you are like me having an urge for lemon or any citrus-y yogurt cake, do give this cake a try.

I cannot remember when was the last time I used the bundt tray. I first bought this tray for chiffon cake. Yes, chiffon cake. I was just a beginner back then. I couldn't find a proper chiffon cake mould so anything will do as long as I can find one with a hole in the centre. What is worst is that I couldn't differentiate the difference between a bundt cake and a chiffon cake.

The lemon yogurt cake taste so good. It is rich in lemon-y flavour. It is moist. It is sweet but not overly sweet. It is everything I looked for in a lemon cake. Asmall slice is enough to make my day.

While many out there will try to modify the sugar content to suit their so called healthy lifestyle, I on other hand opt to follow the recipe to the dot. Don't get me wrong. I am not condemning but I have learn the hard way back when I first started baking. Everytime I try modifying anything, everything turns out bad. Why bother changing the recipe when it is created, tested and tried by professional chef or pastiserrie? In my opinion, homebake is still a lot healthier than the one purchase from bakeries. If you are concern of your waistline, just slice the cake to smaller slices. Apply some self control. Difficult I know but TRY. Also, opt for sugar free drink. Seriously, you won't be able to taste the sweetness from tea or coffee after anything sweet.

Lemon Yogurt Cake
Adapted from Donna Hay
180g sunflower oil
2 large free range eggs
1 tbsp zest of lemon (or the whole lemon)
60g lemon juice
280g homemade yogurt (recipe calls for greek style yogurt)
385g sugar
300g self raising flour

160g icing sugar
1 tbsp lemon juice
1/2 tsp boiling water

Dry thyme leaves (recipe calls for 2 tsp fresh thyme leaves)
  1. Preheat oven 160 celcius
  2. Mix sunflower oil, eggs, zest of lemon, lemon juice, yogurt and sugar in a large bowl. Whisk till combine. 
  3. Fold the flour in the wet ingredients
  4. Pour in 24 cm non-stick bundt tin
  5. Bake the cake for 50 to 55 minutes
  6. Allow the cake to stand for 5 minutes
  7. At the meantime, mix icing sugar, lemon juice and boiling water in a bowl. Whisk till you get a thick paste.
  8. Invert the cake and spoon over the icing while the cake is still hot. Sprinkle thyme leaves on top of the cake
  9. Leave the cake to cool completely before serving

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