Triple lemon yoghurt cake

I have seen this recipe on most of the Swedish food blogs I read religiously, and now finally have I tried to make it myself as well.

The recipe is courtesy of fabulous Anne of Anne’s food, another Swedish food blog in English, and the cake is just fantastic.

It disappeared in a heartbeat at work and the combination of lemon zest in the cake with the lemon syrup and icing, this is just fab.

Triple lemon yoghurt cake, 8 portioner

After Anne’s recipe.

3 eggs
125 ml vegetable oil
250 ml natural yoghurt 
220 g caster sugar
zest form 2 lemons
0,5 tsp vanilla extract 
375 ml plain flour
2 tsp baking powder
0,5 tsp salt

Lemon syrup:

80 g caster sugar
100 ml fresh lemon juice

Icing:

250 ml icing sugar
2-3 tbsp lemon juice

Turn the oven on 175C. Beat eggs, oil, yoghurt, sugar, lemon zest and vanilla together. Mix flour with baking powder and salt in a seperate bowl and add it to the mixture. Pour the batter into a buttered and lined dish. Bake for 50 minutes.

Meanwhile make the syrup. Let the cake cool a little before removing it from its tin. Once removed, prick lots of holes all over the cake with a toothpick or similar. Then pour the syrup onto the cake trying to get most of it into the little wholes. Leave to cool completely before making the icing and pouring it over the cake.

This entry was posted in Cakes/Cookies and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s