Woolworths Lemon and Cardamom Yoghurt Cake
A delicious lemon and cardamom yoghurt cake, is perfect for your craving sweet tooth.
Time: 30 minutes
Recipe by: Clem Pedro
1 3/4 cups sugar
2 free range eggs
1t granulated salt (regular salt)
2 lemons, zested and juiced
2t vanilla, paste or extract
3/4 cup vegetable oil (sunflower or canola)
1t ground cardamom
1 cup Woolies double cream Ayrshire lemon curd yoghurt
2 cups self-raising flour
1 x 8g Woolies freeze dried strawberries, blended into a fine dust
For the icing glaze
2 cups of icing sugar
About 5T milk, depending on the thickness you’d like
3T melted butter
Combine your sugar, eggs, salt and lemon zest in a large mixing bowl, whisking together until the sugar has almost completely dissolved. Add your lemon juice, oil, ground cardamom and yoghurt and continue whisking until the mixture becomes a smooth batter.
Add your flour and strawberry dust then fold through to combine before pouring into a springform baking tin that has been sprayed with non-stick kitchen spray.
In an oven preheated to 180’C. Bake your cake for 25 – 30 minutes or until a cake tester comes out clean after testing. Allow the cake to cool slightly before removing it from the cake tin.
Allow the cake to completely cool before pouring over your glaze. For the glaze, sieve your icing icing removing any lumps. Add the milk and melted butter mixing to form a smooth silky glaze.
Pour the glaze over your cooled cake and garnish with an extra dusting of strawberry dust.