So, we were back into winter mode this weekend 🙁 It started on Friday with the high winds coming in, and then we woke up on Saturday morning to snow…and the temps hitting a lovely -7. I had to go out to pick up something and it was so ridiculously cold but freezing!!! brrrr hahahaha. Yesterday, was still a cold day but at least there was sun 🙂 that’s it for the weather conditions in NL.. I really have had enough of the winter mode can we please switch to Spring Mode NOW!!!!! 🙂
I made this lemon cake recipe that was given to me by a dear friend of mine Martha who lives in Greece. Martha is so sweet, we were chatting the other day, and she mentioned that she would like to give me to a few of her recipes for my blog. One of the recipes is her Lemon Cake with yogurt, the minute I saw this I knew this is one recipe I had to try asap, because I love anything that has lemon in it. 🙂
I had to tweak this recipe a bit because the original recipe called for a specific kind of Phyllo Dough which doesn’t exist here, and I also tweaked it by adding flour. When it was finally ready I tired a piece…:) I gave a few pieces to my close friend Lenneke (who is also my neighbor), my brother came by so gave him a few pieces…:) The end result was a Lemon Cake with a lovely texture balanced with a very delicate taste.
This recipe was a fabulous surprise. 🙂
LEMON & YOGURT CAKE
Ingredients
- 1 cup Yogurt
- 1 cup Sugar
- 1 1/2 cup All Purpose Flour
- 1 cup Milk
- 5 Eggs
- 1/2 cup Lemon Juice
- 1 tablespoon Vanilla Extract
- 2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 2 cups Butter melted cooled off
- Zest from 2 Lemons
- Powder Sugar
Instructions
- In a large bowl combine dry ingredients, flour, baking power, baking soda, sugar.
- Blend ingredients thoroughly.
- Continue by adding yogurt.
- Add lemon zest.
- and all the remaining ingredients, milk, butter, vanilla extract. ( the butter should not be hot it should be cooled off before adding it into the mix).
- In a buttered baking pan add in the cake mix and bake at 180 degrees for 40-45 minutes.
- Once cake has cooled off top with Power Sugar…
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