Wednesday, July 14, 2010

Lemon Yoghurt Cake | 20 comments:



Made this 'Lemon Yoghurt Cake' with the Anolon Bundt tin, a Mother's Day gift from my three musketeers!  I find this bakeware very practical because of the silicone enhanced slip-free handles.....giving it a better grip especially when removing it out from the hot oven!




Anolon Bundt tin with the silicone enhanced handles















I applied a lemon glaze on the hot cake which added more zing to the taste.  Butterless and tangy, excellent for weight watchers!  Grab a piece!

Ingredients
  • 280 gm plain flour
  • 180 gm caster sugar
  • 120 ml vegetable oil
  • 250 ml lowfat yoghurt
  • 2 eggs
  • 3 flat tsp baking powder
  • 2 Tbsp lemon juice
  • rind of 1 lemon
  • 1/4 tsp salt
  • 1 tsp vanilla
Lemon Glaze
  • 1/4 cup fresh lemon juice
  • 4 Tbsp caster sugar
Stir and mix till sugar has dissolved, set aside.

Method
  1. Sift the plain flour with the baking powder and salt, set aside.
  2. Cream the eggs and sugar till light, fluffy and thick.
  3. Add in the lemon rind, juice and vanilla.
  4. Mix in the yoghurt and oil, blend well.
  5. Fold in the sifted flour until just combined.
  6. Pour batter into a 24 cm bundt tin and bake in preheated oven @ 180 deg C for about 45 mins.  Test with skewer till it comes out clean.
  7. Let cake cool in the tin for about 5 mins. before removing it onto a wire rack.
  8. Use a skewer to prick holes all over the cake.
  9. Brush lemon glaze all over hot cake, repeat till all the glaze is used up.
  10. Let cake cool and serve.

20 comments:

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

  1. Beautiful cake....I love it :D I love anything lemony. The tin is so cool. Love the shape. I had just made a pandan yogurt cake 2 days ago...very soft and moist....delicious. Will make again.

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  2. excellent.. i must try it out....

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  3. butterless??? wah..very ngam for me.. can eat more, right? :)

    reanaclaire.com

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  4. Oh wow! That cake is so gorgeous! I like the fact that no butter is used too! I am going to try this soon! Thanks for sharing Cheah:D

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  5. That looks like a beautiful cake. I am sure it must taste awesome.

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  6. A healthy cake no doubt...love the fact that it uses yoghurt and moist too. Nice one. Thanks Cheah for sharing sure a wonderful cake :)

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  7. I adore the cake mould too! And the cake also turned out so beautifully & smooth. I would drizzle on a little lemon frosting. Yummm..... Hope you're having a wonderful day.
    Cheers, Kristy

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  8. This is the most perfect looking cake I have seen! It looks so moist too without the butter.

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  9. Hi Auntie!
    I was so surprised to see this post as I myself just baked a lemon yogurt cake over the weekend using Barefoot Contessa's (food network) recipe. I was a little disappointed with the consistency of the cake where its half spongy and half cake-ey.
    The ingredients are pretty much the same as yours, only difference is that you cream your eggs and sugar first till fluffy.
    What was the consistency of your cake? Does creaming make a big difference?
    I am so tempted to try your recipe, but still have long way more to go with the one I already baked.

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  10. beautiful and moist looking cake. yum!

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  11. MaryMoh
    Pandan yoghurt, that sounds wonderful, looking forward to your post!

    Abraham Chacko
    Yes, give it a shot and let me know!

    renaclaire
    Yes,butterless and sour, good for dieting!

    Elin
    Yup, more healthy!

    Jeannie
    Looks like everyone is not too keen on butter now!

    Biren
    Yes, tastes lemony!

    Kristy
    Frosting will be more sweet!

    3 hungry tummies
    Yes, it's moist, tastes nice with the lemon glaze.

    Aleena
    I don't know about your recipe so I'm not able to comment. Does your recipe use butter? From my experience, whenever a recipe calls for oil and not butter, it's best to cream the sugar and egg first, then you add in the oil later. If you cream sugar, eggs and oil together, it won't be creamy because the oil is heavy and sinks. In fact, this is my 2nd attempt, the first time I creamed all the 3 together and the cake was not so moist, a bit like kuih. So I changed the method and I'm happy with it. So from now on whenever a recipe has oil and no butter or margarine, I cream the eggs and sugar first.

    Thanks, penny!

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  12. Hi,

    This is so sos so perfect. I have to make this one...you have a lovely space here..how could I have missed it??

    oh sorry..I forgot to introduce myself

    I am Jhonny walker. From Food-thoight for. I will be back so often )

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  13. The cake looks so beautiful and moist! Love the cake mould too.

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  14. I love lemon and yogurt together in a bread! Looks so moist and delicious.

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  15. Jhonny Walker
    Thanks for dropping by. Will hop over to yours soon!

    Angie, Sook
    Thanks!

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  16. Love the cake mould, and it has good result, a beautiful cake!

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  17. Wow, it looks extrememly moist! I once had a bundt cake and my friend destroyed it =( looks like it's time to invest in a new one.

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  18. Beautiful! Your cake looks so moist and the texture and color are perfect. I love your cake pan too. I will have to get one of those for my kitchen...I don't even own a bundt pan...sad, I know, right?

    jessyburke88@gmail.com

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  19. Sonia, pigpigscorner, Jessica
    Yes, a bundt tin is an asset.

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  20. That really looks so delicious! I love it. I want to try making one right now.

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