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Lemon Yoghurt Cake


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Ingredients

10 portion(s)

  • 340 g sugar
  • 2 eggs
  • 2 Lemons zest removed
  • 140 g olive oil
  • 250 g natural yogurt
  • 3 tsp lemon juice
  • 340 g SR flour
  • 1/2 tsp salt
  • 6
    5min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    METHOD
  1. Pre oven to 180d, grease a 20cm bundt tin

    Place sugar and lemon rind into mixing bowl and mill for 10sec/sp9

    Add eggs and oil, mix 5sec/sp5

    Add yoghurt, lemon juice, SR Flour & salt, mix 10sec/sp4

    Pour into tin and bake for 40 - 50 minutes until golden, test with a skewer and cook for longer if required

     

     

10

Accessories you need

11

Tip

Can be glazed with lemon/sugar syrup, dissolve 1/3cup sugar in juice of 2 lemons. When cake is cooked, pour over straight out of the oven, cool in tin for 10 minutes before removing.

This can be made in either the TM31 or TM5


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I made muffins which were delicious! I reduced...

    Submitted by katemoran on 6. July 2018 - 12:26.

    I made muffins which were delicious! I reduced sugar to 200g caster sugar, used zest of 2 large lemons, used 130g coconut oil and used 4 tsp of lemon juice. Cooked for 20mins. They were light and fluffy and had a beautiful flavour.

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  • Great recipe. I think I will

    Submitted by browneyedgirl on 13. June 2016 - 18:34.

    Great recipe. I think I will replace olive oil with butter next time as I found the olive oil taste too strong.

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  • Great recipe! I turned it

    Submitted by Nlay on 21. April 2016 - 15:16.

    Great recipe! I turned it into cupcakes instead and goes very nicely with some natural yoghurt as a healthier dessert. I also used wholemeal flour and turned out beautifully. Thanks for the recipe.

    Cheers nomi

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  • Cake turned out perfectly

    Submitted by CapsFam on 10. April 2016 - 12:17.

    Cake turned out perfectly using a bundt tin.  I floured the tin as well so it would come out easily. I was slightly confused about the "2 lemons zest removed" comment too, but realised the author means "zest of 2 lemons". I started  peeling and de-seeding the lemon flesh then realized the recipe description asks for zest (which makes far more sense). Doh! 

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  • This is a great recipie. Made

    Submitted by cruiter on 6. April 2016 - 14:02.

    This is a great recipie. Made it in a bunt tin and only used 200grams of sugar the 2nd time, them drizzled with lemon sugar syrup. Super yummy and moist.

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  • When you write 2 lemons, zest

    Submitted by Ginette on 11. February 2016 - 08:18.

    When you write 2 lemons, zest removed, we put the actual lemons and not the zest?  thank you

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