Lemon Yogurt Cake Recipe and the All Day Fun

This lemon yogurt cake is my quilt, which I can wrap around after a day’s hard work.

This lemon yogurt cake is my 30 year old Feluda flick Hatyapuri, which I can read any time.

This lemon yogurt cake is my any movie of the Bourne Series, which I can always watch back to back

This lemon yogurt cake is my love for Hazaron Khwahishe Aisi by Jagjit Singh, which I can listen to all the time and anytime.

I can go on and on but I wanna hold your interest before you flip through to another blogpost. This is not a new recipe in Madhushree’s diary (yes, she still maintains a dairy; one is as old as 20 years). It has been made umpteen times at home and it is a recipe worth sharing; hence so many words and effervescence of emotions.

Everytime this has been baked, we have had it almost round the day. A slice with the Morning tea and a little thicker piece post breakfast. Lunch is usually spared and the only reason being, there is no way a lemon yogurt cake could go with a traditional Bengali meal of Bhaat, daal, torkari and maach/mangsho. However, after a Bhaat ghoom (the warm affectionate name for the afternoon siesta), wake up for the evening tea and enjoy this with a hot cup of Darjeeling tea. Post dinner is my favourite with a scoop of vanilla ice cream, which is nothing short of lethal and aphrodisiac.

Historically, Egyptians showed great baking skills by baking the cakes and the breads on hot stones. However, since the 18th century, few landmark inventions revolutionized the cake making process. For that matter, the word ‘çake’ was derived from the Norse word ‘kaka’ and the closest to the modern cakes was first baked somewhere in Europe in the mid 17th century. First it was whipping of eggs, then came baking soda and finally was the inclusion of baking powder in 1860’s, which resulted in wonderful fluffy cakes.

Imagine more, and we create more. Behance

With that sugar frosting around the mould, looking like crystalized lava out of a volcano, we can pack off history for some boring afternoon classes (absolutely personal opinion of a student who always used to fall asleep in history classes).

Is there any rule of when to eat a cake? Even if you are a health freak, you can dump all the theories in the kitchen sink and have a bite of this cake and watch yourself getting addicted to it.

Just don’t forget the golden saying – You can’t have your cake and eat it too. So once finished, plan that next batch of baking and till such time, I will look for the answer for – what else can I do throughout the day?

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Lemon Yogurt Cake

This is a Donna Hay recipe, except I omitted thyme and added Baking soda to it. It is one of the simplest baking recipes ever and can be baked anytime, since the ingredients required are always at home.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Cakes and Bakes

Servings 12 people

Ingredients

  

Ingredients for the Cake

• 3/4 Cup Any White Vegetable Oil
• 2 Nos Eggs
• 1 Tbsp Grated Lemon Rind
• 2 Tbsp Lemon Juice
• 1 Cup Thick Yogurt
• 1 3/4 Cup Caster sugar
• 2 Cups Flour
• 1 Tsp Baking soda

Ingredients for Lemon Frosting with Icing Sugar

• 1 Cup Icing Sugar
• 1 Tbsp Lemon Juice
• 1/2 Tbsp Boiling Water

Ingredients for Lemon Frosting with Granulated Sugar

• 1/4 Cup Lemon Juice
• 3/4 Cup Granulated Sugar

Instructions

 

Baking the Cake

• Baking this cake is fairly simple. There are no major techniques involved.
• In a large mixing bowl, pour the oil and add the eggs.
• Using a whisk, lightly beat the eggs and mix with the oil.
• Add the rind, lemon juice, yogurt and sugar and whisk it all up into a smooth batter. It only takes a couple of minutes.
• Take a sieve on top of the bowl and add flour and baking powder to it. Sift it all in the batter.
• In any other cake, you are supposed to fold in the flour carefully etc etc. Well, here, just continue whisking, but gently till the flour has completely mixed with the cake. Again this should only take a couple of minutes.
• Grease a cake tin and pour the batter in it.
• Bake in a pre heated oven at 180 degrees C for about 35 to 40 minutes or until a skewer pricked in the centre comes out clean. Remove the cake from the oven and keep it in the tin.

Frosting with Icing Sugar

• It is simple. Sift the icing sugar and combine all the ingredients together. Tip the cake out of the tin after 5 minutes of standing.
• Pour the icing using a spoon over the warm cake and watch it soak some of the icing and solidify on the cake, giving it a beautiful appearance. Serve it once it has cooled down.

Frosting with Granulated Sugar

• Here too, combine all the ingredients and whisk it a little bit until it is of a pouring consistency. Tip the cake out of the tin after 5 minutes of standing and using a spoon, pour the icing all over it.
• This icing gives a different visual effect. When the granulated sugar hardens over the cake as it cools down, it looks like grains of crystal over the golden brown cake.
• Cut the cake into slices and serve once cooled down.