Lemon Yoghurt Butter Cake

Have been bookmarked this recipe a couple of months ago. Initially want to make this cake as my bf b'dae cake. So I have been practising this recipe to test out his taste bud and I gald I did. He dun really like the strong yoghurt smell. So hence I have made a little admendment on this recipe. But in the end I decided to use the same recipe with chocolate flavour for his b'dae cake instead. (Stay tuned in my next coming post: Chocolate Lemon Yoghurt Cake)

Makes: 4 1/4 inch of heart shape cake tin, 1 small loaf tin - 180 x 95 x 55mm and about 3 muffin cup cake liners

(Original Recipe adapted from here)

Ingredients:

245g self rasing flour - sieved

175g unsalted butter

3 eggs, about 55g each

200g caster sugar

Juice of 1 lemon

Zest of 1 lemon

Pinch of salt

1 Tbsp of plain yoghurt

Lemon Icing:

10ml out of the juice of 1 lemon

50g of icing sugar

Method:-

1.  Cream butter and sugar with hand mixer till creamy and pale like above picture.

2.  Add one egg at a time and beat well after each addition. Use a spatula to scarp off the side of the mixing to ensure everything is mixed well.

3. Fold in sifted self rasing by in 3 batches. Your batter should look something like below.

4. Add in lemon zest, lemon juice, salt and yoghurt and fold in throughly till combined.

5. Pour in batter in loaf tin(lined with greaseproof paper), heart shape tin and some muffins cup cake liners till  3/4 filled.

6. For oven toaster method, preheat oven in 10 mins and bake the cake batter 10 mins and 5 mins. For electric oven, bake in preheat 180 degree oven for 30 or 35 mins or when cake tester come out clean.

6. When cake is done, rest on a cooling rack for 10 mins. (Since I am using toaster oven and the cake easily get burnt when I use such oven, hence I had cut off the burnt part at the top.)

7. Mix icing sugar with 10ml of lemon together and use a spoon to spread the lemon icing on top of the cake.

P.S: You may wish to decoration your cake like mine as shown above =) But do not filled up the batter like above so high as it will overflow in the oven when the batter starts to rise.