Has a tub of plain yogurt and a lemon sitting in my fridge. Just perfect for this wonderful recipe. Cake is really moist and has a great lemon scent. Recipe is adapted from Alpineberry.
Recipe goes this way:
170g plain yogurt
1 grated lemon zest
3 large eggs
200g all purpose flour
2 tsp baking powder
80g melted butter
1 freshly squeezed lemon juice
60g powdered sugar
Preheat the oven to 18)C and line a 8 X 3 loaf pan.
In a large bowl, mix the yogurt, sugar, and lemon zest with a handwhisk. Mix in eggs (all 3 at once is okay).
Add the flour and baking powder Mix until flour is just incorporated.
Add the melted butter and mix well. The batter will look curdled at first but it will come together.
Pour the batter into your prepared pan.
Bake at 180C for 45 minutes, until your cake tester is clean and the cake springs back when lightly touched.
Allow cake to cool in pan on a rack for about 15 minutes.
Gently remove cake from the pan and set on a rack to cool completely. Prick some holes in the cake.
Combine the lemon juice and powdered sugar and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.