Lemon Yogurt Cake and Cream Cheese Drizzle

This is my adaption of Easy Yogurt Cake but I used self-raising flour so I didn’t add extra baking powder. I also added the zest and juice of half a lemon and topped it with Cream Cheese Glaze.

Ingredients

• 1 cup plain yogurt, room temperature
• 3 large eggs (room temperature)
• 1/2 cup sunflower oil (or any mild tasting oil)
• 3/4 cup white sugar
• 1 1/2 cups self-raising flour

Method

1. Pre-heat the oven to 350F. Grease and flour a 9½-10″ bundt pan or cake pan.
2. In a medium bowl, lightly whisk the eggs, add oil, sugar and yogurt, whisk until for 1 minute until smooth.
3. Add flour and beat until well combined and smooth.
4. Pour into the prepared cake pan and bake for approximately 45-50 minutes or until a cake skewer inserted in the cake comes out dry or with a few crumbs attached).
5. Cool 20 minutes in the pan then remove the cake from the pan and place on a wire rack to cool completely.
6. When cool, drizzle the Cream Cheese Glaze on top and refrigerate for at least 30 minutes to let the glaze set up. My glazing job was a bit rushed but it still tasted great.

Eat.