Lemon Yogurt Butter Cake

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Time flies, it seems another weekend is approaching and here I would like to share with you a quick tea-cake recipe that you could whipped up anytime of the day using common ingredients such as lemon and plain yogurt. It has being quite sometime since I last baked butter cake(Chocolate Pumpkin Butter Cake) for tea-snack and I sure love it's buttery fragrant together with a cup of English Tea.

Yesterday I decided to bake something as a gift and appreciation for a new friend whom I get to know outside the school gate while waiting for our kids to dismiss from school. To me Doreen is a very cheerful and optimistic person whom share a lot of useful information and tips regarding parenting issues. And also through the conversation with her, I have learn a lot of good examples and tips on handling kids and their emotions.

Here with my not so skillful baking knowledge, I decide to bake something simple but yet great for tea-time. So in the end I settle with a moist and fragrant Lemon Yogurt Butter Cake for my new friend and her family.

Ingredients: (makes 2 small loaf tins, 17cm x 8cm x 6cm)
175g Unsalted Butter, room temperature
200g Caster Sugar
3 Eggs, 60g each
245g Self Raising Flour
Juice of 1 Lemon
Zest of 1 or 2 Lemon
Pinch of Salt
4 Tablespoons Plain Yogurt

Method:-

1. Cream butter and sugar with mixer till creamy and pale (about 3 - 4 minutes on medium speed).

2. Add in eggs, one at a time and beat well after each addition. If necessary scrap mixture off the side of the mixing bowl and make sure everything is well beaten.

3. Fold in sifted self-raising flour in 3 batches.

4. Next add in lemon zest, juice, salt, yogurt and fold thoroughly till combined.

5. Divide batter equal into 2 mini loaf tins that are lined with greaseproof paper. (You can top 1 tin with some thinly sliced lemon for decoration purpose)

6. Bake in preheat 180 degree oven for about 30 - 35 minutes or when skewer insert and come out clean.

7. When cake is done, remove it from the oven and allow to cool in the pan for 10 minutes.

8. Transfer cake to cooling rack and cool completely before cutting it into serving slices.

As you can see from the photo, in order to make the cake more presentable I have decorate it with two different designs. One is with extra lemon slices on it while the other is with lemon icing top with some roasted pistachio nuts and lemon zest.

To make the lemon icing:- mixed 10ml fresh lemon juice with 50g of icing sugar and stir till thick and pipping consistency.You can either spread the lemon icing on top of the cake or scoop icing into piping bags and pipe either lines or design with it.