Lemon Yoghurt Breakfast Cake
12 People
258 Cals
Lemon Yoghurt Breakfast Cake
12 People
258 Cals
About the recipe
This is a cake that was taught to me by my great Polish aunt. She used to serve it for breakfast or morning tea, and it went perfectly with a good coffee or cup of chamomile. It’s super-moist, light, fluffy and not too sweet and works great as a sponge base for a summer trifle or tiramisu. You can use either spelt, all-purpose or gluten-free flour to make this recipe. The addition of potato flour or cornflour makes it light and fluffy. Fresh lemon zest and juice add a lovely freshness to this cake, and pairs wonderfully with the creaminess of Greek yoghurt.
Nutrition Per Serving
258
Calories
11g
Fat
2g
Saturates
19g
Sugars
91mg
Salt
4g
Protein
36g
Carbs
3g
Fibre
Ingredients
Switch measurement units
- 180 g spelt flour or gluten free flour if GF
- 80 g potato flour or corn flour
- 2 teaspoons baking powder
- 3 eggs large
- 220 g caster sugar raw
- 2 teaspoons vanilla extract
- 1 lemon zest and juice
- 120 ml olive oil light flavoured
- 180 ml 3/4 cup natural Greek yoghurt
Embellishments
- Icing sugar for dusting
- Fresh lemon, yoghurt, lemon curd
Method
- PREHEAT your oven to 160°C fan forced. Prepare are round tube or Bundt pan with olive oil and a dusting of your choice of flour, polenta, almond meal or breadcrumbs, so the cake doesn’t stick. Use whatever you have in the pantry – they all work.
- COMBINE the flour and baking powder in a bowl and set aside.
- BEAT the eggs, sugar, vanilla and lemon zest with an electric mixer until pale and creamy. Pour in the oil and beat until combined. Add the yoghurt and beat it through until incorporated into the whipped eggs.
- ADD the dry ingredients and mix through until you have a thick batter.
- POUR the batter into your cake tin.
- BAKE for 35 - 40 minutes until the cake has cooked through and springs back when touched. Cool for at least 30 minutes in the tin before turning out onto a serving plate.
- SERVE with a light dusting of icing sugar and enjoy.
Store in an airtight container for 4 days or refrigerate for 1 week.
Fold through a handful of blueberries and drizzle with lemon icing.
Fold through a handful of blueberries and drizzle with lemon icing.
