Skip to main content

Lemon Yoghurt Cake



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.

Labels:

Comments

  1. MaryMohJuly 14, 2010 at 2:47 AM

    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.

    ReplyDelete
  2. abrahamJuly 14, 2010 at 4:05 AM

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

    ReplyDelete
  3. ReanaclaireJuly 14, 2010 at 8:00 AM

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

    reanaclaire.com

    ReplyDelete
  4. JeannieJuly 14, 2010 at 8:54 AM

    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

    ReplyDelete
  5. BirenJuly 14, 2010 at 10:09 AM

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

    ReplyDelete
  6. ElinJuly 14, 2010 at 11:36 AM

    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 :)

    ReplyDelete
  7. My Little SpaceJuly 14, 2010 at 11:39 AM

    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

    ReplyDelete
  8. 3 hungry tummiesJuly 14, 2010 at 2:37 PM

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

    ReplyDelete
  9. AleenaJuly 14, 2010 at 3:55 PM

    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.

    ReplyDelete
  10. penny aka jeroxieJuly 14, 2010 at 8:48 PM

    beautiful and moist looking cake. yum!

    ReplyDelete
  11. Sokehah cheahJuly 14, 2010 at 11:18 PM

    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!

    ReplyDelete
  12. Jhonny walkerJuly 15, 2010 at 1:55 AM

    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 )

    ReplyDelete
  13. Angie's RecipesJuly 15, 2010 at 3:18 AM

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

    ReplyDelete
  14. SookJuly 15, 2010 at 4:41 AM

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

    ReplyDelete
  15. Sokehah cheahJuly 15, 2010 at 5:11 AM

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

    Angie, Sook
    Thanks!

    ReplyDelete
  16. Sonia ~ Nasi Lemak LoverJuly 15, 2010 at 6:19 PM

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

    ReplyDelete
  17. pigpigscornerJuly 15, 2010 at 8:14 PM

    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.

    ReplyDelete
  18. JessicaJuly 16, 2010 at 7:58 PM

    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

    ReplyDelete
  19. Sokehah cheahJuly 16, 2010 at 9:28 PM

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

    ReplyDelete
  20. dining room tableApril 1, 2011 at 11:25 AM

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

    ReplyDelete

Post a Comment

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.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more