Friday, April 25, 2014

FoodBlogSwap: Yoghurt Lemon Cake

It is time for the monthly Foodblogswap once more! The months seem to fly by lately. In the Foodblogswap a blog gets assigned to you and you have to make a recipe from that blog while someone else makes something from yours. I always like participating :) This month I cooked from Lieziepeasy. She has a lot of different recipes on her blog, including plenty of vegetarian ones. I have made it a habit to select a few recipes from the blog for the foodblogswap, and from those I let my boyfriend choose the actual recipe. This time he choose for a cake recipe, even though we already baked for the foodblogswap last month as well. But it must be the lemon. If I include baked goods in the selection that contains either apples or lemons, it is almost certain what the choice will be ;)

Do you know those lemon cakes that are really sour? And that only real lemon loves appreciate? Well I can say that this is a very mild lemon cake, so this one is also great for people who like a hint of lemon, but don't like too much of it. My boyfriend actually baked this cake and he choose to use a regular oven dish instead of a cake dish. But this worked really well. And square pieces of cake are actually easier to eat without crumbling. So if you don't have a cake dish and you still want to bake cake? You can ;)

Yoghurt Lemon Cake
- 180 gr butter, on room temperature
- 250 gr sugar
- 250 gr flour
- 250 gr Greek yoghurt, on room temperature
- 5 eggs, on room temperature
- 1 lemon
- 1 vanilla pod
- 1 tsp baking powder

Pre heat the oven on 180 degrees. Beat the butter until it is creamy, add the sugar and mix well.
Then add the eggs one by one, only adding another after the previous one is absorbed into the batter. Cut the vanilla lengthwise and scrape out the seeds. Add this to the batter. Grate the yellow part of the lemon, and add that as well. Sift the flour and baking powder and stir everything into the batter. Then add the yoghurt and mix well.
Line an oven or cake dish with a baking sheet. You can add some flour to the bottom but it left a bit of a powdery layer on the bottom of the cake that we didn't really like. I always feel that a baking sheet works better than greasing and flour, but your choice :)
Pour the batter in and place in the oven for about 50-60 minutes (we needed 60). Check with a toothpick if the cake is done.
Let the cake cool down and store in an airtight container. We were able to enjoy this cake for 5 days, and it was still fresh.

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