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There’s a nice man who works at one of the food outlets near the kid’s school who has bought us breakfast on several occasions.  We decided to repay his kindness by baking him a cake!

We saw a recipe for a lemon yoghurt cake in one of the children’s books and decided this would be the cake we’d make.  It’s a really easy recipe and I like that you don’t have to deal with butter.  Most cake recipes start with creaming the sugar and butter, which can get quite messy with kids, even though I’m always fascinated at how it rises to become fluffy and whitish.  I also like that you use the yoghurt pot to measure out some of the ingredients.  It’s a lot easier for the kids.

We made two batches.  One for the nice uncle, and one with strawberries for ourselves.  It was quite iffy whether the strawberry version would turn out nicely since it was an improvisation, so we thought it best to not put strawberries in uncle’s cake as well.

I was really pleased to see Asher grate the lemon zest all by himself!  Had to remind him a few times initially to keep his fingers out of the way because skin was not part of the ingredient list, but after that he was good.

Stir stir stir

Stir stir stir

Mix Mix Mix

Mix Mix Mix

Pour pour pour

Pour pour pour

The cake turned out really well too!  The original recipe has a subtle lemon taste, while the one with strawberries has a lovely tartness to it.  Both are rich, dense cakes.  Yum!

Yum yum yum

Yum yum yum

Lemon (and Strawberry) Yoghurt Cake 

Ingredients:
1 pot of natural yoghurt
2 yoghurt pots full of caster sugar (we did 1 pot white, 1 pot brown)
3 eggs
3 yoghurt pots full of plain flour
2 tsp of baking powder
1/2 yoghurt pot full of oil
1 lemon
some butter
(optional) two cups of strawberries, sliced

Directions:
1.  Preheat the oven at 180 degrees Celsius.

2. Put the yoghurt in a mixing bowl.  Wash the pot and dry well.  You need the pot to measure the other ingredients.

3.  Add the sugar and eggs and whisk.  Then slowly add the flour, the baking powder, and finally the oil.

4. Wash the lemon.  Grate the peel.  Then squeeze the lemon.  Add the juice and zest to the mixing bowl.  Beat the mixture until all the liquids are soaked up.  If adding strawberries, now is the time to stir it in.

5.  Butter a baking tin.  Pour the contents of the bowl into the tin.  Bake for 30 minutes.  Leave to cool before taking out of the tin.

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