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Yoghurt Lemon Syrup Cakes

Ok, so I wagged yesterday. But I had the lovely Sarah (and family) visiting for the weekend and they left yesterday, so I’ll blame that. [Miss you guys already!] So, to make up for the fact that there was no confession yesterday I thought I’d post up something super awesome.

Miss Pepper (8) is having a friend come today to play so I decided to make something yummy for the mums. And I desperately wanted to play with my new toy.

These little cakes are absolutely gorgeous. I decided to make them in friand pans as I don’t have a bundt pan which is what the original recipe calls for. I have altered it slightly to suit and it turned out perfectly. You can thank me later.

Firstly you’ll want to preheat your oven to 180C. Then, make sure you have chopped up your butter so it can soften. I often cheat by zapping it on a really low setting (cubed) for about 20 seconds. Works perfectly every time. Then, once you have all your ingredients measured and ready to go, cream the sugar and butter. Then add the eggs one at a time, making sure you mix the egg and butter well before adding the next egg. It may curdle a little, but don’t panic!

Once you have the eggs incorporated into the butter mixture, add lemon rind and yoghurt. You’ll notice I added 1/3 of a cup more yoghurt than the original recipe. The reason I did this is that the comments from the original recipe said it was not moist enough.

Next fold in the dry ingredients… Now I’m not sure if I mentioned this trick before but when I “sift” the dry ingredients I always whisk rather than making a snowy white mess with a sifter. I HATE sifters. Unless I’m doing a sponge, any recipe that calls for sifting always gets whisking instead!

Another trick is to use an ice cream scoop to measure out the mix when doing pans or muffins. This recipe came to 12 perfect ice cream scoops, or 12 yummy cakes.

Once you’re done pop them in the oven for about 15-20 minutes.

I was worried mine were a bit overcooked, damn facebook distractions. However they are actually perfect. You might want to achieve a lighter look but these turned out great.

Once you’ve baked your little cakes turn them onto a cake cooler whilst you get on with the syrup.

I did double the syrup because that’s how I roll.

Don’t they look so pretty? I spooned the syrup over then rolled them around a bit in the syrup so they were completely covered. I also left them to completely cool on the tray with the syrup. Once cooled, you can store in an air tight container. Serve with some sweetened vanilla whipped cream and go to heaven.

Yoghurt Lemon Syrup Cakes – Adapted from a Taste recipe

Ingredients:

For Cakes

Melted butter or margarine

Rind of 1 lemon, Juice reserved.

100g butter or margarine

150g caster sugar

2 eggs

1 cup yoghurt

175g self-raising flour, sifted

For Syrup:

4 Tbs Lemon Juice

100gms Caster Sugar

Method

Preheat oven to 180°C. Grease 12 friand pan holes.

Finely grate the lemon rind, then juice the fruit. Reserve the Juice for the Syrup Use electric beaters to beat butter and 150g of the sugar in a bowl until pale and creamy.

Add eggs, one at a time, beating well after each addition. Add yoghurt and reserved rind. Beat until combined.

Gently fold in the sifted flour with a large metal spoon until combined. Spoon the mixture into the prepared cake pan and smooth the surface. Bake in pre- heated oven for 15-20 minutes or until a skewer inserted into the centre comes out dean. Remove from oven and place cakes on a wire rack. Meanwhile, to make the syrup, combine the reserved 4 tbs of lemon juice and remaining 100g caster sugar in a small saucepan.

Stir over medium heat until sugar dissolves. Bring to the boil and simmer over medium to low heat for 2-3 minutes or until slightly thickened. Place cakes on a tray covered in baking parchment. Pour the hot lemon syrup over warm cakes and then cool the cake on the tray. Serve with sweetened vanilla whipped cream.

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One Response to “Yoghurt Lemon Syrup Cakes”

  1. sherri says:

    Hi found your blog today.
    i love the recipes, I’m going to have to try the lemon Yogurt syrup cakes. My husband loves anything lemon.

    now following you
    Sherri

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