Lemon Yoghurt Cake

[Halex]

Thanks JD

H

[Slice of Health]

I used Greek yoghurt.  Next time I will try with sour cream. 

[bickie]

Really nice - thanks for the conversion. I have seen another recipe by Barefoot Contessa which is obviously same base recipe but zest of two lemons and 1/3 cup of lemon juice and 1/3 cup veg oil. The rest was same. I will try this next time as Ina the star of making flavours work and for me this could have been a touch more lemony.

[Halex]

I made this on the weekend. To be honst we all found it rather bland. It is in the freezer ready to be turned into a trifle for the boys this weekend.

Any ideas why so bland?

H

[Slice of Health]

Not enough lemon?
That's a shame, this is one of my favourite cakes at the moment, tangy yet fresh and soft.

[Halex]

Ok, will give it a go with more lemon.
 I just used the zest & not the juice, so should I add the juice.
H

[Slice of Health]

Oh yes, that would be it. I used 1/4 cup juice (as that is all that came out of my small lemon) and 1/4 cup oil to top it up to the 1/2 cup total - and it was just right ! 

[Halex]

Ok, with you, I used all the oil &  no juice. Its in the fridge, will try again.

H

[bickie]

I agree - I think the key is the lemon juice. I usually find any recipe Barefoot contessa has adapted gets it spot on for flavour. Unfortunately also means it has double the fat!

[mavvie]

I made 2 today and it turned out well. Tho still not lemony enough for my liking

My initial attempt was using spelt flour, rapadura sugar and where's milk yogurt. The colour of the cake was not a bright yellow and it was not as moist. The sheep yogurt had a heavier taste too. Just wondering if anyone had any luck with sheep or how's milk yogurt as I can't have too much cow's dairy.

All in all a very simple and delicious cake!

[obbie]

Bump  for DeeDub

[goldfish]

This has got to be on the list for the most forgiving recipes . . .  made this the other day - but brain remained in bed (commonly called a senior moment) - and I didn't read the recipe properly (probably thought I was making the golden syrup cake yet again!! )  Everything got dumped into the bowl all at once and away we went!!  Worked really well!! (Looking back over the thread I see this has happened to others for various reasons! )  A lovely cake - and the addition of lemon syrup over and through it was "the icing on the cake!"

Will make this many times, methinks!!

[deedub]

Bump  for DeeDub

Lol - thanks obbie! I noticed there are a lot of lemon recipes in my 'unread' posts, now I know why!

[obbie]

good arn't I.. while I am work, I am on here.

[Mashley]

Made this the other day. I used canola oil instead EVOO because I didn't want to taste the oil in the finished product. I didn't zest the lemon to go in the cake, rather, I cut a thin skinned lemon in half, removed the seeds and turbo'd the whole thing. The yogurt I used was full cream Greek. I make about 3kg a week of Greek yogurt using the EDC recipe and 3 tbs of what is in the fridge. My original yogurt to start the recipe was Jalna Greek yogurt, but that was way back in January.

Anyway, this cake was great. When it was still warm, but before turning it out, I skewered it all over and poured lemon syrup over it. Delicious. I served it with a dollop of Greek yogurt on the side.

Lemon Syrup
1/2 cup lemon juice
1/4 cup sugar.

Grind sugar until fine. Add lemon juice. 2mins, 100deg speed2.
Pour evenly over cake and let stand and soak in until cold.