Featured Food

Lemon yoghurt cake with a coconut twist

March 11, 2018

This cake is super moist with a simple lemon syrup that’s brushed on while still warm, yields an amazingly delicious, crisp, citrus glazed crust. Definitely a keeper recipe. I covered it with shredded coconut & sprinkled edible flowers to enhance it’s prettiness.

Ingredients

For the cake

· ½ cup plain yogurt or Greek yogurt

· 1 cup granulated sugar

· 3 large eggs

· 1 ½ cups all-purpose flour

· 2 teaspoons baking powder

· ½ teaspoon salt

· grated lemon zest from 1 medium- size lemon

· ½ cup sunflower, grape seed or canola oil

For the glaze

· ¼ cup fresh lemon juice

· ¾ cup of powdered sugar

 

Instructions

1. Preheat the oven to 350˚F (175˚C). Spray an 8-inch cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.

2. In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.

3. Add the flour, baking powder, salt and zest, mixing to just combine.

4. Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.

5. Pour the batter into prepared pan.

6. Bake for 30-4o minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time). Be careful not to over bake though.

7. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.

8. Combine the lemon juice and powdered sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely.

Sprinkle with shredded coconut & edible flowers if desired and serve.

Notes: You can alternate and use a disposable paper baking mold as I have done for creative flair.

 

Photo: Mary Dionisopoulos

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