Lemon Yoghurt Cake

The ingredient of Lemon Yoghurt Cake

• melted butter or margarine
• 1 lemon
• 100g butter or margarine
• 150g caster sugar
• 2 eggs
• 160g 2 3 cup yoghurt
• 175g self raising flour sifted

The Instruction of lemon yoghurt cake

• preheat oven to 180u00b0c grease a 20cm pitch cake pan similar to the melted butter or margarine
• finely grate the lemon rind later juice the fruit affect 2 tablespoons of the lemon juice and reserve for the syrup use electric beaters to emphasis butter and 100g of the sugar in a bowl until pale and creamy
• amass eggs one at a time beating well after each addition build up yoghurt and reserved rind beat until combined
• gently fold in the sifted flour later than a large metal spoon until combined spoon the union into the prepared cake pan and smooth the surface bake in pre cross oven for 20 25 minutes or until a skewer inserted into the centre comes out dean cut off surgically remove from oven and place cake pan vis u00d0u00b0 vis a wire rack meanwhile to make the syrup append the reserved 2 tablespoons of lemon juice and steadfast 50g caster sugar in a small saucepan
• disquiet higher than medium heat until sugar dissolves bring to the boil and simmer higher than medium to low heat for 2 3 minutes or until slightly thickened pour the hot lemon syrup greater than loving cake and then cool the cake in the pan to serve viewpoint the cake onto a serving plate and sever the cake pan

Nutritions of Lemon Yoghurt Cake

calories: 282 498 calories
calories: 12 grams fat
calories: 8 grams saturated fat
calories: 37 grams carbohydrates
calories: 21 grams sugar
calories: n a
calories: 5 grams protein
calories: 86 milligrams cholesterol
calories: 259 39 milligrams sodium
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calories: nutritioninformation

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