When I saw this Lemon yoghurt cake on Donna Hay the other day I knew it was the precise recipe I would use to test out my new silicone mini bundt cake pans.
The best part about this recipe is the one bowl, made by hand and its super quick and easy. The flavour is delicious. The texture is moist, and it has a wonderful light crumb. I also found it lasted a good few days in a sealed container. In fact, was better the day after and the day after that.
The thyme is wonderful with the lemon glaze icing so don’t leave this out. I makes it super sophisticated and aromatic.
Recipe – slightly adapted from Donna Hay
- ¾ cup (180ml) vegetable oil
- 2 free range eggs
- 1T finely grated lemon zest
- ¼ cup (60ml) lemon juice
- 1 cup (280g) plain Greek-style yoghurt
- 1¾ cups (385g) caster sugar
- 2 cups (300g) self raising flour
- 2 T thyme leaves
- lemon icing
- 1 cup (160g) icing sugar
- 2T lemon juice
- 1 - 3 T boiling water
- Preheat oven to 160ºC (325ºF).
- Mix the oil, eggs, lemon zest, lemon juice, yoghurt and sugar in a large bowl using a whisk
- Sift the flour and mix until it is a smooth batter.
- Pour the batter into 12 greased moulded mini bundt cake pan / tray (or one large 24cm non-stick Bundt tin)
- Bake for 30 - 35 minutes until golden brown and springy to the touch (or 50–55 minutes for a large bundt)
- Allow the cakes to cool in hte trays, then remove and invert on a cooling rawck with a tray underneath.
- To make the lemon icing, mix the sugar, lemon juice and add the boiling water bit by bit until you have a smooth runy consistency.
- Drizzle the icing over the tops of the cakes allowing it to drip down the sides naturally
- Immidiately sprinkle over the thyme leaves so that they stick to the icing.
- Allow the icing to harden and then serve.