Lemon curd yoghurt cake
Preparation : 10 min
Cooking : 40 min
Total time : 1 h 20 Rest : 30 min
375 g of plain flour
1 sachet of baking powder (11 g)
130 g of canola oil
125 g of plain yogurt
3 eggs
1 organic yellow lemon
250 g of sugar
3 organic yellow lemons
150 g of sugar
1 pinch of salt
3 eggs
100 g of soft butter
1 egg white
1 tbsp of lemon juice
170 g of icing sugar
1 tbsp of poppy seeds
Associated products
You can make a chocolate and hazelnut yoghurt cake by removing the lemon juice from the cake batter, replacing the lemon curd with NUTELLA® and replacing the poppy seeds with grated coconut.
- 1 organic yellow lemon
- 1 sachet of baking powder (11 g)
- 3 eggs
- 1 organic yellow lemon
- 375 g of plain flour
- 150 g of sugar
- 130 g of canola oil
- 125 g of plain yogurt
- 100 g of soft butter
- 3 organic yellow lemons
- 150 g of sugar
- 1 pinch of salt
- 3 eggs
- 100 g of soft butter
- 1 tbsp of lemon juice
- 170 g of icing sugar
- 1 tbsp of poppy seeds
- 1 tbsp of poppy seeds
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
1 comment
What is a ‘pot' of yoghurt or flour? How much is a sachet of baking powder? Can these recipes please be converted for use in Australia?