Laura Calder's Yogurt Cakes

By Unblond1

Ingredients

• Yogurt Cake
• 1 pot of yogurt (1/2 cup or 125 g)
• 2 yogurt pots of sugar or 1 cup
• 2 eggs
• Grated zest of 1 lemon (or try orange or lime)
• 3 yogurt pots of flour or 1 1/2 cups
• 1-1/2 teaspoons baking powder
• 3/4 yogurt pot of neutral-tasting oil or melted butter
• or 6 tablespoons
• Syrup
• Orange or lemon juice
• Sugar to taste (she used sugar and honey)
• NOTE: This is a recipe specifically targeted for children, hence the use of the yogurt pot for measuring the ingredients.

Details

Servings 12
Adapted from foodnetwork.ca

Preparation

Step 1

*Yogurt Cake*

*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 loaf pan. *Bake* until a toothpick comes out clean, approximately 25 minutes.

Note: recipe makes 12 muffin-sized cakes, or 1 loaf.

*Syrup*

*Heat* orange or lemon juice with sugar and honey, to taste, and *cook* until the sugar has dissolved, 3 to 5 minutes. (It was thin and syrupy) *Prick* the tops of the cakes with a fork, and *spoon* the syrup over so it sinks into the cakes.