IN MY OWN KITCHEN

Recipes

LEMON YOGHURT CAKES

Ingredients

  • 125 grams butter softened
  • 1 cup caster sugar
  • finely grated rind of a lemon
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 1 1/2 cups self raising flour
  • 1/2 cup greek style yoghurt

Method

  1. Preheat oven to 180 degrees Celcius
  2. Place cupcake wrappers in tin or grease 20cm cake tine
  3. Place softened butter, sugar and lemon rind in a medium sized bowl and beat until light and creamy.
  4. Add eggs one at a time, beating well in between adding the next egg.
  5. Fold in lemon juice, then a half the flour, half yoghurt and combine well, then add the other halves combining well again with a wooden spoon.
  6. Pour into pan. Bake for about 15 mins for cupcakes or 35 mins for full cake.
  7. Allow the cake to cool in the pan for 15 minutes before turning out on to a rack.
  8. Dust with icing sugar.