Feeding the family: Deb’s Greek Lemon Yoghurt Cake is another family favourite. It’s delicious and easy.
Photo by
Rechelle Zammit
Sweet decoration: Deb’s Greek Lemon Yoghurt Cake is ready to serve.
Photo by
Deb Quinn
Finishing touches: Serve on a decorative plate with cream and summer fruits.
Photo by
Deb Quinn
Debbie Quinn has a lifelong love of food and cooking, nurtured in her parents’ restaurants and in her own family’s kitchen. Every fortnight she shares her passion and expertise with our readers, bringing her best recipes, tips and tricks to the table.
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This is a great recipe, it’s so easy to make. It’s a one bowl recipe and doesn’t need any beaters or mixers, just a whisk.
Ingredients
Cake:
¾ cup vegetable oil
2 eggs
1 heaped tbsp finely grated lemon rind
¼ cup lemon juice
1 cup Greek yoghurt (I use Tamar Valley all-natural Greek yoghurt)
1¾ cups caster sugar
2 cups self-raising flour (sifted)
Lemon icing:
1 cup sifted soft icing sugar
1 tbsp lemon juice
4 tsp hot milk
Cake tin: The fluted Bundt pan can be purchased from supermarkets or kitchen supply stores.
Photo by
Deb Quinn
Method
Preheat oven to 160°C. Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a large bowl and whisk to combine. Sift in the flour and whisk until smooth.
Grease a 21cm x 9cm fluted tin with melted butter using a pastry brush then sprinkle ¼ cup caster sugar around the base of the tin. Roll the tin around to coat all the sides with the sugar then tap the tin upside down over the sink to release the excess sugar. This will give the cake a lovely crunch on the outside.
Pour the cake mixture into the fluted tin and bake for 40-45 minutes or until cooked when tested with a skewer. Allow to cool for five minutes then turn upside down on to a cake rack to cool.
I turn the cake back over to ice the top side of the cake.
To make the icing, place the icing sugar in a medium bowl and add the lemon juice and hot milk. Mix well then drizzle the icing over the cake while it is still on the rack so that the excess icing doesn’t make a mess on your serving plate.
Transfer to your favourite serving plate, decorate with edible flowers or zested lemon rind.
Deb’s tips
The fluted 21cm x 9cm cake tin can be purchased at most supermarkets and specialty shops. They are also known as Bundt pans.
Edible flowers are available at some supermarkets and fruit and vegetable stores and make great decorations, just scatter a few around the cake.
To test if the cake is cooked, put a wooden skewer into the cake; it’s cooked if the skewer comes out clean. If it’s not cooked the skewer will come out with cake mixture still on it.
One of the tricks to making this cake delicious is dusting the pan with the caster sugar after basting it with the butter. Everyone who tries this cake loves the crunch on the outside; in fact, I do this with most of my cakes.
