Late or early for christmas: Lemony Yoghurt Cake

So I know it’s a bit late to write about last years Christmas but its never too late to share a good recipe yea ??

So Christmas is all about hearty food and plum cakes. But I’m just not a plum cake lover. So I wanted to do something that was in sync with Christmas and yet in my genre of flavor … which is why I did a lemony yoghurt cake that had an almost snow like sugary frosting with a acidic blackberry preserve drizzled on top.

Can I just say, the day I baked this, the entire house smelled Christmassy too (if that’s even possible)! The fresh lemony aroma is just so refreshing and surprisingly festive… it just alleviates your mood.

What you will need:

Utensils:

A 10-inch bundt cake tin, Two large mixing bowls, a set of measuring spoons, weighing scale, flour sifter, spatula, pastry brush, a large whisk, a set of knives, a zester or grater, a lemon squeezer.

Ingredients:

Oil                                                                       180 ml

Eggs                                                                        2

Lemon Rind                                                         1 Tbsp

Lemon Juice                                                         2 Tbsp

Thick Yoghurt                                                      280 gms

Caster Sugar                                                         350 gms

Flour                                                                   300 gms

Baking Powder                                                     1 Tsp

Baking Soda                                                          ½ tsp

Frosting

Granulated Sugar                                                100 gms

Lemon Juice                                                        ¼ cup

Blackberry Preserve, warm                                    50gms

Canned Fruits                                                      1 can

How to start:

Preheat the oven to 180 degree C.

Using a pastry brush, grease the bundt cake tin well.

In a mixing bowl, combine oil, eggs, lemon rind, juice, yoghurt and sugar and whisk until well combined.

Sift in the flour, baking powder and baking soda and fold in gently, until all the flour is well mixed with the yoghurt mixture.

Pour this lemony batter into the greased bundt tin and bake in a preheated oven for 25-30 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Let the cake stand for about 5-7 minutes before unmolding from the tin.

Let it cool completely at room temperature before frosting.

The frosting for this cake is so easy that you would be amazed at how only three simple ingredients can transform a simple cake into lemony heaven.

For the frosting all you have to do is in a mixing bowl add the sugar and just enough lemon juice to lightly soak the sugar. Mix the juice with the sugar gently but not to much.

Drizzle this frosting on the cooled cake, and you don’t have to be precise with the drizzling, if anything let the frosting slither down the sides of the cake, which almost makes it look like a snowy pillow enveloping a tree.

Now you can either just serve it up now after the lemony sugar frosting or take the blackberry preserve, heat it up in the microwave for like 30 seconds and drizzle it on to of the lemony sugar frosting.

To give it a more festive appeal, I popped open a can of mixed fruits, and assembled them in the centre of the bundt. Sift some icing sugar on top before serving and you have a fancy dessert to serve.