Yogurt Cake

This is one of my all time favourite Spring/Summer cakes to make. I have been baking this cake for years thanks to a friend’s mother’s recipe. I have known this incredible lady for over 20 years and she introduced me to the recipe when I was about 13 or 14 years old…and I have been making it ever since!

The cake is so quick and easy to make and is a great base to add your own personal twist to. It is a real all-in-one recipe, so for those with little baking experience, this is the cake for you!

Light and fresh, this cake is perfect for any Spring or Summer occasion, particularly afternoon tea.

Enjoy

Aimee xx

1. Pre-heat oven to 180 degrees Celsius. Use parchment paper to line the baking tin (9/10 inches) and grease lightly with butter.

2. The method for this cake is really quite simple. Add in the wet ingredients and mix thoroughly. Then add in the dry ingredients until the mixture is smooth and has no lumps.

I sometimes like to add poppy seeds or fresh raspberries in at this point to change up the recipe.

3. Place in the baking tray and cook for 40-50 minutes. To test if the cake is cooked, use a sharp knife and dip it down the centre of the cake. When you remove it, it should be clean. If there is still mixture on it, it needs more cooking.

4. For the icing, simply mix in about 2-3 tablespoons of water into a medium-size bowl of icing sugar, until the mixture is thick and smooth. Spread it onto the cooled cake using a wet knife, and serve. Allow the icing to dry, then serve.

5. For a lemon icing, simply repeat the step above, using fresh lemon juice instead of water.

TIP: Before adding the lemon icing, use a fork to poke holes in the cake. Using a mixture of 3 freshly squeezed lemons and 3-4 tablespoons of caster sugar, poor this over the cake, allowing it to seep into the holes. This creates a lemon glaze across the cake, making it super most and zesty!