Lemon Yogurt Carrying Cake
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 297 |
| pro | 5 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 49 g |
| fibre | 1 g |
| chol | 75 mg |
| sodium | 279 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 12 |
| vit A | 10 |
| vit C | 7 |
| folate | 14 |
Ingredients
- 1/3 cup butter, softened
- 2/3 cup packed brown sugar
- 2 eggs
- 2 tbsp finely grated lemon rind
- 1 tsp vanilla
- 1-1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup lemon yogurt
- Sugar Syrup:
- 1/4 cup packed brown sugar
- 1/4 cup lemon juice
- Icing:
- 1/4 cup icing sugar
- 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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