I joined cake decorating classes this month and we have to bake cakes for each class.So this is the first cake I baked.I had to bake two as we had to put icing between the two cakes and then frost it all over.I found this recipe in my diary and thought of baking it.The recipe looked simple,so I thought if I had to bake and eat two cakes with plenty of icing,I would surely bake these low fat cakes.To cut the long story short,these cakes didnt taste like they were low-fat.They were moist and delicious.Since its only two of us,I sent the cake with my hubby to his office.It was gobbled up in no time :) The best part was that I didnt have to use the electric mixer,so less utensils to wash!

lemoncake.jpg

Ingredients:

1 and half cup flour
2 tsp baking powder
1/2 tsp salt
1 cup non-fat/low-fat yoghurt
1 cup sugar
3 eggs
1/2 tsp vanilla essence/extract
2 tsp lemon zest
1/2 cup vegetable oil

For the glaze (optional)
1/4 cup lemon juice
1/4 cup sugar

Method

Grease and flour an 8 inch round pan

Sift together flour,baking powder and salt and keep aside

In a seperate bowl mix the yoghurt and sugar till the sugar is completely mixed

Add the eggs,vanilla and lemon zest to the yoghurt mixture and mix together.

Add the flour in which the baking powder and salt is added little by little to the yoghurt mixture.

When everything is well mixed,add in the vegetable oil and whisk it till all the oil is properly incorporated.

Bake at 350 degrees for about 45 minutes or till a toothpick comes out clean.

Remove the pan and cool on a rack.

For the glaze

Heat both sugar and lemon juice till sugar is dissolved.When the cake is cool enough,remove from the pan and drizzle with this glaze.

PS: I am sending this to Coffe for the “Jhiva for ingredients:Lime/Lemon” event

Edited to add: I found a similar post on Meera’s blog and came to know the recipe source is Ina Garten.I love her recipes….no wonder I loved this cake .For the original recipe you can have a look here.

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