Easy Lemon Cake
Prep time
Cook time
Total time
This is the easiest cake I've ever made and everyone loved it.
Author: Annabel Langbein - The Best of Annabel Langbein 2004
Recipe type: Dessert
Cuisine: New Zealand
Serves: 20
Ingredients
Cake
- 3 cups sugar
- 4 eggs
- Juice and finely grated rind of 4 lemons
- 2 cups flavourless oil, eg grapeseed
- 1¾ cups plain unsweetened yoghurt
- 4 cups self-raising flour
- Pinch salt
Cream cheese icing
- 75g soft butter
- 250g cream cheese (not spreadable)
- Juice and finely grated rind of 1 lemon
- 4 cups icing sugar
Instructions
- Preheat oven to 160C/320F.
- In a mixer or food processor, add the sugar, eggs, lemon juice and zest, oil and yoghurt. Mix well.
- Add flour and salt and mix until just combined.
- Transfer to a greased 28-30cm/12x18" tin and bake 1½ hours or until springy to the touch. (I used baking paper and sprayed it with oil.)
- Cool before turning out and icing.
- Mix icing ingredients in a food processor until smooth. Cool to a spreadable consistency then spread over cake. Decorate with extra lemon rind. Serve with whipped cream.
Notes
This makes A LOT of cake. If you only want a few pieces, cut the recipe in half.
Recipe by Orgasmic Chef at https://orgasmicchef.recipes/easy-lemon-and-yogurt-cake/