We love yoghurt in our house actually we love all yoghurts except banana flavoured yoghurt. We buy the flavoured pots I know not as good as the real thing but because I have three different personalities eating at anyone time I compromise because I also have a food budget. So having three different little personalities naturally come the fortnight’s end we end up with small potfuls of ‘banana’ flavoured yoghurt floating around in the depths of our fridge.
And for awhile I was freezing them but then they just rattled around in the freezer and then I started feeding them to the dogs. However my dogs are not working dogs, and during winter they are not walking dogs either.
So hating waste I used them in a couple of curries {bannana flavour hardly ahem noticeable} but then tired of that so the naturally cake was the answer.
I tried another recipe before this one and it turned out overly heavy and entirely uneatable. It was the cook I reckon rather than the cup of oil it required. I can’t do oil in cakes but that’s me. I’m a butter girl through and through.
So I then found this one and was rather happy with the result. This cake is a thick, dense cake naturally however it shouldn’t bend the cake rack like my previous attempt did.
Lemon Yogurt Cake
What you will need:
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Preheat oven to 180°C. Grease a 20cm ring cake pan with the melted butter or margarine.
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Finely grate the lemon rind, then juice the fruit. Measure two tablespoons of the lemon juice and reserve for the syrup. Use electric beaters to beat butter and 100g of the sugar in a bowl until pale and creamy.
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Add eggs, one at a time, beating well after each addition. Add yoghurt and reserved rind. Beat until combined.
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Gently fold in the sifted flour with a large metal spoon until combined. Spoon the mixture into the prepared cake pan and smooth the surface. Bake in pre- heated oven for 20-25 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and place cake pan on a wire rack. Meanwhile, to make the syrup, combine the reserved two tablespoons of lemon juice and remaining 50g caster sugar in a small saucepan.
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Stir over medium heat until sugar dissolves. Bring to the boil and simmer over medium to low heat for 2-3 minutes or until slightly thickened. Pour the hot lemon syrup over warm cake and then cool the cake in the pan. To serve, turn the cake onto a serving plate and remove the cake pan.
