Yogurty Lemon Drizzle Cake

The lovely people at Danone seem to think I’m quite a reasonable cook. Reasonable enough at least to offer me a couple of cartons of their fabulous new Activia pouring yogurt, as advertised by Jamie Theakston, don’t you know. Me and Jamie? We’re like that.

OK, so we might not be like that, but I bet we would if he were to taste the divine lemon drizzle cake I made with the Natural Yogurt (it also comes in Strawberry and Vanilla). The yogurt keeps it amazingly moist so it could keep for days, although mine disappeared very quickly indeed.

 

Lemon Drizzle Cake

 

Ingredients:

125g Unsalted Butter

150g caster sugar ( I used soft brown)

200g plain flour

3 eggs

1 heaped tsp Bicarbonate of Soda

150g Natural Yogurt

1 lemon, zest and juice

 

Preheat oven to 170C fan. Grease and line an 18cm loose-bottomed cake pan.

Beat butter and sugar together until light and fluffy, then add the eggs, one at a time, beating well between additions.

Sieve flour and bicarb, then fold in 1/3^rd followed by 1/3^rd yogurt. Repeat again until all flour and yogurt are incorporated in the mix, then stir through the lemon juice and zest.

Pour into tin and bake for 40-45 minutes until risen and golden.

Whilst cake is in the oven, mix 150g icing sugar with the juice of a second lemon. You can add a little water if too thick: it needs to be the consistency of single cream.

When the cake is done, remove from the oven and stab repeatedly with a fork. Pour over icing and leave to cool.

 

You can also use the yogurt as an alternative to cream in savoury cooking. I enjoyed pouring vanilla over my breakfast porridge as part of my 1930’s Housewife challenge. Bet they wish they’d had Activia Pouring Yogurt back then.

 

Disclosure: I received vouchers to cover the cost of buying the yogurt I used for this recipe. The opinions I give are entirely my own and not influenced by Activia. Other yogurts are available. They just don’t pour.