ONE TWO THREE
Lemon Cake

A classic French lemon cake measured by yoghurt pottle. Tres Bon! Lovingly created by Annabel Langbein.

Prep
15 Mins
Cook
40 Mins
Ready In
55 Mins
Serves
12

What you need

  • 150g pottle Fresh ’n Fruity Dreamy Lemon Yoghurt
  • 1 pottle neutral oil, such as sunflower or grapeseed
  • 2 pottles caster sugar
  • 3 pottles plain flour
  • 2 tsp baking powder
  • finely grated zest of 2 lemons
  • 3 eggs
  • 1/2 pottle icing sugar, for glaze
  • 2 tsp lemon juice, for glaze

Here's how it's done

  1. Preheat oven to 170˚C fanbake.
  2. Grease the sides of a 20 centimetre diameter springform cake tin and line the base with baking paper.
  3. Combine all ingredients except icing sugar and lemon juice in a large bowl, scraping out the pottle with a spatula between ingredients.
  4. Stir with a fork until evenly combined. Transfer to prepared tin and bake until the top is golden and a skewer inserted into the centre comes out clean (about 40 minutes).
  5. Allow to cool in the tin, then transfer to a serving plate.
  6. To make Lemon Glaze, half-fill pottle with icing sugar then add lemon juice and stir until smooth, adding a little extra if necessary to make a runny glaze. Drizzle over the cake and garnish with fresh seasonal berries.

Serving Suggestions

This mixture also makes superb cupcakes, and keeps in the fridge for up to a week! So whenever you like you can simply divide between 12 cupcake cases (about 1/4 cup per cupcake) and bake at 170˚C for 20 minutes. Fresh and delicious cupcakes in no time.

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