Small Lemon And Yoghurt Cake

Lemons scream summertime.

This light and fluffy lemon and yoghurt cake is ideal for rising temperatures. The yoghurt keeps it extra moist.

It’s super quick and easy to make, and it pairs well with a scoop of ice cream.

Happy Baking!

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Ingredients

For the cake

3 eggs

130g sugar

110g vegetable oil

110g yoghurt

70g lemon juice

Zest from one lemon

260g flour

1 tsp baking powder

salt

Optional: icing

150g icing sugar

about 2 tbsp lemon juice

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Method

1. Preheat the oven to 175°C (fan) and grease a small cake tin.

2. In a bowl - combine the sugar and lemon zest.

3. Add in the eggs and beat until light and airy.

4. Mix in the oil, yoghurt, lemon juice, lemon zest and a pinch of salt.

5. Sift in the flour and baking powder.

6. Pour the batter into the tin and bake for about 45-50 minutes or until a skewer inserted into the cake comes out clean.

7. Transfer to a wire rack to cool.

8. For the icing - mix the icing sugar and the lemon juice until smooth and spread over the cooled cake.