LEMON YOGURT CAKE - EGGLESS
Lemon Yogurt Cake - Eggless is so easy to make, moist with a soft crumb and refreshingly delicious. Slightly tangy, the addition of black poppy seeds adds a delightful texture to the overall flavour.
Ingredients
FOR THE LEMON YOGURT CAKE:
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 cup plain yogurt thick, preferably Greek Yogurt
- 150 g butter soft
- 1 tsp soda bicarbonate baking soda
- ½ tsp salt
- ¼ cup lemon juice
- 1 tbsp lemon zest
- 2 tbsp black poppy seeds
- ¼ cup milk
FOR LEMON GLAZE:
- 1 cup icing sugar
- 2-3 tbsp lemon juice
- ½ tsp zest
Instructions
PREPARATION OF THE CAKE:
- Preheat the oven to 180°C.
- Grease and dust or line your cake tin. Line it with parchment paper. I prefer to rub butter all over the inner side and dust it with flour.
- I have used a 9 X 5 inch loaf tin. You can use any tin of your choice.
- Sift or sieve flour, baking soda and salt together into a bowl.
- Add poppy seeds and mix well.
- In another bowl add sugar, butter and yogurt.
- Cream the mixture till it becomes light and creamy. It will turn pale in colour. Use your hand held cake mixture or any your any appliance you use for mixing and whisking.
- Add lemon juice and zest. Mix well.
- Add the flour mixture. Using a spatula, fold in the flour gently.
- If the batter is thick then add a tbsp of liquid at a time.
- Mix gently.
- Pour the batter into the prepared tin.
- Bake the cake at 180°C for 30 to 35 minutes.
- Insert a toothpick in the middle of the cake. It should come out clean.
- If the cake is not done, then lower the temperature to 150°C and bake for 5 minutes till it is done. Don't bake more than that otherwise the cake will become dry.
- The cake should be done. If it is not, then there is something wrong with your oven temperature.
- Remove the cake from the oven.
- Allow the cake to cool for at least 15 -20 minutes before you remove it from the tin.
- Temp : 180°C and it took about 30 minutes to bake used a 9"X 5" loaf tin.
- Run a spatula around the edges to loosen the cake.
- Place a wire rack over the tin. Turn the rack and tin over.
- The cake should come off the tin easily.
- Cool the cake if it is still warm.
PREPARATION OF THE LEMON GLAZE:
- Add the icing sugar into a mixing bowl. Sieve it if it has lumps.
- Add 1 tbsp of the lemon juice and mix. Add another tbsp. Mix.
- If the glaze is still thick and pasty then add about ½ tbsp more of the lemon juice. Mix well. Add lemon zest and mix.
- Pour the glaze over the cake only when it has completely cooled down.
Notes
- Don't use watery sour yogurt.
- Don't over mix the batter after adding the flour.
- Adding poppy seeds is optional.
- You may need to add extra 1-2 tbsp of milk or water depending on the consistency of the yogurt.
- Add the glaze only when the cake has completely cooled down. If you pour it over warm cake the glaze will melt.
- For the cake to bake evenly, don't bake it in a small tin. If the cake batter is high, it will remain raw in the middle. If that happens, lower the heat to 150°C and allow it to bake for a further 5 minutes.
- If you are using Indian Lemons, then add only 2 tbsp.