Lemon Yogurt Carrying Cake
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 297297 cal |
| pro | 5 g5g pro |
| total fat | 9 g9g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 49 g49g carb |
| fibre | 1 g1g fibre |
| chol | 75 mg75mg chol |
| sodium | 279 mg279mg sodium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1212 iron |
| vit A | 1010 vit A |
| vit C | 77 vit C |
| folate | 1414 folate |
Ingredients
- 1/3 cup butter , softened1/3 cup butter, softened
- 2/3 cup packed brown sugar 2/3 cup packed brown sugar
- 2 eggs 2 eggs
- 2 tbsp finely grated lemon rind 2 tbsp finely grated lemon rind
- 1 tsp vanilla 1 tsp vanilla
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1 tsp baking powder 1 tsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 1/2 cup lemon yogurt 1/2 cup lemon yogurt
- Sugar Syrup:
- 1/4 cup packed brown sugar 1/4 cup packed brown sugar
- 1/4 cup lemon juice 1/4 cup lemon juice
- Icing:
- 1/4 cup icing sugar 1/4 cup icing sugar
- 1/4 tsp lemon juice 1/4 tsp lemon juice
Preparation
Sugar Syrup: In small saucepan, heat brown sugar with lemon juice over medium heat until dissolved; set aside.
IIn large bowl, beat butter with brown sugar until smooth. Beat in eggs, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Using wooden spoon, stir into butter mixture alternately with yogurt, making 3 additions of flour mixture and 2 of yogurt.
Spread batter in greased 8-inch (2 L) square metal cake pan. With toothpick, poke holes throughout batter; pour sugar syrup over top. Bake in centre of 350°F (180°C) oven for about 30 minutes or until tester inserted in centre comes out clean. Let cool completely.
Icing: Whisk icing sugar with lemon juice; drizzle attractively over cake.
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