Desserts
Lemon Yoghurt Cake
Recipe by Ania's Vibrant Kitchen
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Allergies
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Contains Eggs -
Contains Milk/Dairy
Tip: Allergy Advice
This dish contains the following allergens: Eggs, Milk/Dairy
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- 3 large eggs
- 180g sugar
- 260g flour
- 280g thick greek yoghurt
- 130g melted butter or olive oil
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 Zest from lemon
- 1 Juice from lemon
- Pinch of salt
Utensils
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Step 1
Preheat the oven to 180 C.
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Step 2
In the food processor bowl with ballades attached, combine eggs with sugar and whizz for a minute.
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Step 3
Add all the other ingredients and whizz for a minute until combined.
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Step 4
Lightly oil 20-23cm loaf tin or round 21 cm cake tin.
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Step 5
Transfer cake batter to the tin.
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Step 6
Bake 45-60 min in 180 C preheated oven.
