Thermomix Lemon Yogurt Cake with Lemon Glaze
This cake uses oil instead of butter, along with Greek yogurt, for a soft, moist crumb. Lemon zest runs through the batter for a bright, zesty flavour, and it's topped with a tangy lemon glaze.
Servings 10
Ingredients
- 100 g vegetable oil such as canola or sunflower oil
- 220 g caster sugar
- Zest of 1 large lemon or 2 small lemons, see notes
- 3 large eggs
- 220 g Greek yogurt (full fat) or natural yogurt
- 260 g self-raising flour
For the Lemon Glaze
- 120 g icing sugar sifted
- 1-2 tablespoons lemon juice
Instructions
- Preheat the oven to 180°C/350°F (160°C fan). Grease and line a 22cm x 11cm x 7cm loaf tin (or similar) with baking paper, leaving an overhang at each end to lift the cake out easily.
- Add the vegetable oil, caster sugar, lemon zest, eggs and yogurt to the Thermomix bowl and mix for 15 sec/speed 3 (reserve a little zest for decorating the finished cake). Scrape down the sides of the bowl with a spatula.
- Add the flour and mix for 12 sec/dough setting to gently fold it in. Scrape down the sides and bottom of the bowl and fold in any remaining bits of flour by hand with a spatula. The mixture will be lumpy, which is normal for this batter.
- Pour the cake batter into the prepared loaf tin. Bake in the oven for 50-60 minutes, until a skewer inserted into the middle comes out clean. The top may crack, which is normal for loaf cakes.
- Allow the cake to sit in the tin for 10 minutes, then turn it out onto a wire rack to cool completely before icing.
For the Lemon Glaze
- Sift the icing sugar into a small mixing bowl. Add 1-2 tablespoons of lemon juice and mix until the icing is runny.
- Put a large sheet of baking paper under the wire rack (with the cake still on it) to catch any drips, then pour the icing over the cake and let it drizzle down the sides. Decorate with extra lemon zest. Note: As this makes a small amount of icing, I find it easier to mix it by hand in a small bowl rather than using the Thermomix.
Notes
Lemon: The cake gets its lemon flavour from zest, not juice, so use a large, fresh lemon (or two small ones) for the best flavour.
Storage: Store the cake in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. If freezing, add the glaze after thawing rather than before.
