This cake is so yummy and scrummy, I ♥ it.
Yummy yummy yummyyyyyyyyyyyyyyyyyyyyy and extra yummy the best thing is it’s really easy to make and it’s still tastes good after few days wohoooo :). I think my mums obsession with lemons is rubbing off on to me 🙂
When I first heard of yoghurt cake I thought hmmmmmmm…is that right? yoghurt cake? it really sounded wrong to me but I gave it a try and was really surprised as it tasted really nice. It’s moist but denser then a normal cake but not too dense if you get what I mean. I first tried the recipe using strawberry yoghurt a while back and my cousin really liked it and he isn’t always into cakes so I felt quite happy :), the taste of strawberrys really came through and it was so delish. I have made it a couple more times as it’s one of them cakes that is easy and doesn’t really go wrong. I also once split the cake mixture into two sandwich tins and made the victoria sponge with cream and jam ooooooo yes very very delish.
Butttttttttttttt I then thought ooooooooo why not make a version with LEMON hey hey hey (for my mum) and to make it even more interesting I wanted to add lemon curd as well oooooo yeh.
- I tub – yoghurt activia size (for this recipe I brought a small lemon yoghurt pot from Tesco I’m sure other supermarket do offer them no I’m not advertising!)
- 2 tubs – sugar (I used caster)
- 3 tub – self raising flour
- I tub – oil
- 3 – eggs (I used medium)
- 3/4 tsp – vanilla extract
- couple of spoons of lemon curd
- pinch of salt
- 1. Preheat the oven at 180°C. Line a 8″ cake tin.
- 2. Add all the ingretidents in a mixing bowl and mix with a hand blender until combined don’t over mix.
- 3. Pour half the mixture into the cake tin and then add dollops of lemon curd (as well you can) then swirl with a spoon, add the remained of the cake mix over the top and cook for 40 mins.
- You can be creative and add whatever type of yoghurt and even fruit in the mix go on and be inventive!!!