Lemon Yoghurt Cake
MARKET BOX RECIPES

Lemon Yoghurt Cake

Moist and delicious with tangy lemon and smooth yoghurt!

  • Preheat the oven to 180°C and grease your loaf pan.

  • Non Vegan: Sift together 1 ½ cups of all-purpose flour, 2 tsp. baking powder and ½ tsp. salt into a bowl. In another bowl whisk together 1 cup of plain yoghurt, 1 cup of sugar, 3 eggs, the zest from two lemons and ½ tsp. of vanilla essence. Once the wet ingredients are combined, fold in ½ cup of vegetable oil and then add it to your dry ingredients. Gently fold everything together making sure it’s all incorporated and then pour it into your bread loaf. Bake for about 50 minutes or until a skewer comes out clean.

  • Vegan: Sift together 1 ½ cups of all-purpose flour, 2 tsp. baking powder and ½ tsp. salt into a bowl. In another bowl whisk together 1 cup of coconut yoghurt, 1 cup of sugar, 3 flax eggs (see chefs tip on how to make), the zest from two lemons and ½ tsp. of vanilla essence. Once the wet ingredients are combined, fold in ½ cup of vegetable oil and then add it to your dry ingredients. Gently fold everything together making sure it’s all incorporated and then pour it into your bread loaf. Bake for about 50 minutes or until a skewer comes out clean.

  • While your loaf is baking, make the glaze. Cook up ⅓ cup lemon juice and ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. 

  • When the cake is cooked and cooled slightly, carefully remove it from the tin and place it on a baking rack. While the cake is still warm pour over the glaze giving it time to soak in. Serve it up with a nice cup of tea and your afternoon is sorted!

 CHEF’S TIP: 

How to make a flax egg: mix 1 tablespoon of ground flax and 2.5 tablespoons of water and mix thoroughly, then allow to rest for 5 minutes before using.