Lemon Yoghurt Cake is a French recipe that is perfect for the holidays and a quick walk in the kitchen. It’s a sweet and tart treat that is quite easy to make.

Let’s cook!

INGREDIENTS

  • 1½ Cups All-purpose Flour
  • ½ Cup Plain Yoghurt or Greek Yoghurt
  • 1 Cup granulated sugar
  • 3 Large Eggs
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • Grated Lemon Zest from 1 Medium-size Lemon
  • ½ Cup Nosak Famili Vegetable Oil

COOKING DIRECTIONS

  1. Preheat the oven to 350˚F (175˚C). Spray a baking pan with baking spray (or rub with butter). Set aside.
  2. Zest the Lemon by grating the skin into a mixing bowl.
  3. Add the sugar to the zest and use your fingers to mix both, to extract the flavour in the zest.
  4. Then add the yoghurt and stir. Pour in the vegetable oil, eggs, vanilla extract and mix all the ingredients until well incorporated.
  5. In another bowl, mix the dry ingredients: add the flour, baking powder, and salt, mixing to combine.
  6. Pour in the wet ingredients, mixing together to form a smooth batter.
  7. Then transfer the batter to the sprayed baking pan and bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean.
  8. Cool the cake on a wire rack for 10 minutes, then turn it out of the pan onto the rack.
  9. Enjoy!

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