niedziela, 22 stycznia 2012

Lemon yoghurt cake

The funny cake: it tastes like yeast cake but there is no yeast in it! Extremely aromatic, full of fresh lemon juice and nicely moist. Perfect with the sun outside.

The recipe from Ina Garten.

1 ½ cups wheat flour
2 teaspoon baking powder
½ teaspoon salt
1 cup greek yoghurt
1 1/3 cups sugar
3 eggs
lemon zest
½ cup oil
1/3 cup lemon juice
1/2 teaspoon vanilla essence
(plus on top lemon glaze made with lemon juice and powder sugar)

Mix yoghurt with 1 cup sugar, beat in eggs and lemon zest. In another bowl mix all dry ingredients, combine them with yoghurt mixture. Add oil and mix until well combined. Spoon the batter to lined cake pan, bake for about 50 min, at 180 oC (350 F) . In a pot boil (for about 5 min.) syrup made with 1/3 cup sugar and 1/3 cup lemon juice. Pour the syrup on the baked cake ( on warm cake-warm syrup, on cold one-cold syrup). Put lemon glaze on top of the cake. When kept in a fridge the cake will stay fresh for another 5 days.

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