Yoghurt Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 4 ounces butter
- 1 cup sugar
- 1 teaspoon grated fresh lemon rind
- 2 medium eggs, separated
- 1 1⁄2 cups self-raising flour
- 3⁄4 cup plain yogurt
- 2 ounces finely chopped mixed peel (optional)
- icing sugar, for sprinkling on the cooked cake
directions
- Cream butter and sugar until light and fluffy.
- Add lemon rind and egg yolks and beat well.
- Sift flour, fold in alternately with yoghurt, then add chopped mixed peel (optional).
- Beat egg whites until soft peaks form, then fold in lightly to the cake mix.
- Spoon into a greased 9" x 5" loaf tin.
- Bake in a moderate oven for 50 to 60 minutes.
- When cold, sprinkle with sifted icing sugar.
- Note: This cake will sink a little in the middle.
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Reviews
-
Made it with home-made yoghurt (real sour stuff). Really good cake! Soft and moist. I didn't use lemon rind or the mixed peel as I didn't have any. Hubby said it tasted like my buttermilk cake but I think it tastes better than that! It didn't sink in the middle though... Thanks for posting this! (Posted on 1 June 2004). **Edited to add - My Gluten Intolerant colleague had some of the cake and was very pleased that he didn't suffer any side effects. He was very impressed!
RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>