Lemon Yogurt Cake
By: Roving Chef
Published: Monday, November 30, 2009 - 1:51pm

Ingredients




250 grams plain flour
2 teaspoons baking powder
250 grams plain yogurt
250 grams sugar
3 eggs
zest and juice of 1 lemon

125 ml light vegetable oil
1/2 teaspoon vanilla essence

Preparation

1 Mix yogurt, sugar, eggs, lemon zest and juice, and essence. Whisk well. 2 Fold in shifted flour and baking powder. 3 Gently pour in oil and fold into mixture. Keep folding and stirring till the batter it thick and smooth. 4 Pout into a greased and floured loaf pan. 5 Bake in 180 degrees C for 50 to 60 mins, or until skewer tester comes out clean. 6 When cool, ice with a simple lemon glaze.

About


Derived from the Turkish word yoğurt, related to yoğurmak ‘to knead’ and yoğun “dense” or “thick”, yogurt is a dairy product produced by the bacterial fermentation of milk. The fermentation of lactose produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic sour tang.
People have been making and eating yogurt for over 4,5000 years. A nutritional food with unique health benefits, it is rich in protein, calcium, riboflavin, vitamin B6 and B12. Yogurt also has lots of medical uses including warding off yeast infection in the gastrointestinal tract, aids in alleviate allergies and cholesterol levels, helps heal stomach ulcers, helps prevent osteoporosis, helps reduce high blood pressure, balances stomach pH, softens and moisten dry skin, alleviate yeast infection in the virgina, helps prevents colon cancer, boost immune system … It’s a miracle food!
I tried this wonderful recipe just last week. It’s moist, tangy and overall yummy.