Cake recipes
30 minutes
Lemon-and-yoghurt cake
Load more
Lemon-and-yoghurt cake
6
Easy
15 minutes
30 minutes
Ingredients
- 100 g butter
- 100 g caster sugar
- 2 free-range eggs
- 1⁄2 cup Woolworths Ayrshire full-cream yoghurt, plus 1 T
- 1 lemon, zested
- 175 g self-raising flour, sifted
- 1 x 150 g tub Woolworths coconut-and-lime double-cream yoghurt
- 2 t fresh coconut, finely grated
- 1 lime, zested
Method
- Preheat the oven to 180°C and grease a 16 cm bundt cake tin or 20 cm ring tin.
- Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yoghurt and lemon zest. Mix until combined.
- Gently fold the sifted flour into the cake mixture. Pour the mixture into the greased cake tin and bake for 20–25 minutes, or until a skewer comes out clean.
- Decorate the cake with the coconut-and-lime yoghurt, grated coconut and lime zest.
Cook's note: Baking with yoghurt makes for extra moist cake. Plus, this coconut icing needs no added sugar and is quite decadent.