Yogurt cake recipe with lemon thyme and lemon glaze

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You can do this with orange or lime instead of lemon and finish with syrup instead of frosting (to be poured over the cake while it’s still warm). Add a dusting of powdered sugar if desired.

Times

Preparation time: 15 minutes

Cooking time: 30 minutes

It serves

10

Ingridients

  • Butter, for greasing
  • 300 g plain flour, plus extra for sprinkling
  • 2 large eggs
  • 180 ml of oil (mild-flavored olive oil or sunflower or peanut oil)
  • 250 g of full-fat Greek yogurt
  • Finely grated rind of 1 large lemon and 80 ml of juice
  • 200 g of powdered sugar
  • 3 teaspoons of baking powder
  • Leaves of 3 lemon thyme sprigs, chopped

For the glaze

  • 150 g of powdered sugar, sifted
  • 15 g butter, softened
  • 2 tablespoons of lemon juice
  • Lemon thyme leaves, for garnish

The method

  1. Preheat the oven to 170C/160C fan/gas mark 3. Butter and flour a 2.4-2.5 liter baking dish and shake off any excess flour.
  2. Mix the eggs, oil, yogurt, lemon peel, juice and sugar in a measuring cup. Beat them together with a fork.
  3. In a large bowl, mix the flour, baking powder, ½ teaspoon salt and lemon thyme leaves. Gradually add the wet ingredients to the dry ingredients and beat with a fork until smooth.
  4. Pour the batter into the pan and bake in the middle of the oven for 30 minutes, covering the top with foil if it gets too dark. The cake is ready when a skewer inserted into the center comes out clean.
  5. Let the cake stand for 10 minutes, then run a knife between the edges of the cake and the inside of the pan along the edge. Turn the cake onto a wire rack and let it cool.
  6. To make the icing, put the icing sugar, butter and lemon juice in a bowl and beat with a wooden spoon until you have a smooth icing. It must not be too runny or it will not settle into the curves created by the tin. Let it set just a little, then pour it over the cake. Sprinkle a few leaves of lemon thyme and leave until the glaze sets.

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