Makes 12 muffin-sized cakes, or 1 loaf
½ yogurt (125 g)
1 cup sugar
2 eggs
Grated zest of 1 lemon
1½ cups flour
1½ tsps. baking powder
⅓ cup neutral-tasting oil or melted butter
Syrup
Orange or lemon juice
Sugar to taste
- Heat the oven to 350ºF/180ºC.
- Beat the yogurt and the sugar together in a bowl.
- Beat in the eggs and lemon zest.
- Sift the flour with the baking powder and beat in.
- Finally, add the melted butter (or oil, although it doesn't taste quite as nice) and beat the whole mixture well. Pour into non-stick muffin tins or a greased and floured metal loaf pan. Bake until a toothpick comes out clean, approx. 25 minutes.
- For the syrup, heat orange or lemon juice with sugar, to taste, and cook until the sugar has dissolved, 3 to 5 minutes. Prick the tops of the cakes with a fork, and spoon the syrup over so it sinks into the cakes.
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