November 13, 2013

Lemon Yogurt Butter Cake

Makes 9 mini loaf cakes

227gm unsalted butter, cold
227gm self raising flour
227gm castor sugar
100gm greek yogurt
4 eggs (55gm each)
1 tsp vanilla bean paste or vanilla extract
3 tbsp fresh lemon juice
2 tsp grated lemon zest for batter
1 lemon, for garnish (optional)
Some grated lemon zest for garnish (optional)

  1. Preheat oven to 180 degrees
  2. Beat butter with sugar till pale and creamy
  3. Mix eggs with lemon zest and vanilla bean paste
  4. Add egg mixture into butter in 3 additions
  5. Mix well before adding more egg mixture
  6. Using slow speed and changed to stirring whisk, mix flour and yogurt in alternate additions (Do not over mix)
  7. Transfer to two large piping bags
  8. Pipe into mini baking trays until 5mm below rim
  9. Placed at lowest rack
  10. Bake at 180 degrees for 45-50 mins until the top is nicely browned
  11. Do a stick test
  12. Cool on rack
  13. Garnish with lemon slices and rinds
Preparing candied lemon slice for garnish
  1. Slice one lemon thinly
  2. Boil in water for 5mins
  3. Discard water
  4. Use a fresh cup of water to boil lemon and add 1 cup of sugar
  5. Boil for 5-10mins
  6. Drain away water
  7. Lay lemon slices on parchment paper
  8. Baked at 160 degrees for about 15-20 mins until slightly browned
  9. Use for garnish on cake

  • 4 pieces of 13x7cm disposable aluminium baking tins were used. I bought them from Phoon Huat.

Other attempt

Baked for 35 mins into cupcakes. Used up one whole lemon and 2 tsp of lemon zest.