For the Yoghurt Cake
- 250 ml whole milk natural yoghurt
- 2 large eggs
- 160 g caster sugar
- 1 tsp vanilla extract
- 80 ml vegetable oil
- 1 + 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
For the Lemongrass Syrup
- 2 tbsp lemongrass paste or 1 lemongrass stalk, bruised and chopped finely
- 250 ml water
- 125 g sugar
- 1 lime juice & zest reserved
- Preheat oven to 180°C. Line the cake pan with parchment paper - this is important, as it takes a while for the centre to bake, the parchment will protect the edges from burning.
- In a large mixing bowl, combine well the yoghurt, eggs, sugar, vanilla, and oil with a wooden spoon or spatula.
- In another bowl, whisk thoroughly together with the flour, baking powder, baking soda, and salt.
- Gently fold the flour mixture into the yoghurt mixture, mixing only until all traces of flour disappear. Be careful not to over-mix the dough - this is what will give the cake a great texture and a wonderful crumb. Over-mixing will deflate the batter.
- Pour the batter into the pan and bake for 30 to 35 minutes, until the top is golden and a tester comes out clean.
- While the cake bakes, prepare the syrup. Place the lemongrass paste, sugar, and water in a small saucepan over medium heat. Heat, often stirring, until the sugar has dissolved. Bring the mixture to a boil and simmer for 15 minutes. Cool, sieve the syrup, discard any pieces of lemongrass, and add the lime juice and half the lime zest.
- When the cake is baked, let stand for 10 minutes in the tin, then transfer to a rack to cool completely. Poke holes all over the top with a toothpick. Drizzle 1 tablespoon of the syrup over the top of the cake. Wait five minutes for the syrup to sink and repeat. Repeat four times. Slice and enjoy!
- Stalks of lemongrass can be tricky to source in the supermarket, but you can often more easily find the tubes of readily crushed lemongrass - it imparts a really great lemongrass flavour without any need for chopping!
- If you can’t find lemongrass, you can make simple lemon syrup by mixing the juice of 1½ lemons and 85g caster sugar.
- If you like, you can make the syrup ahead of time. Cool, cover and chill overnight to allow the flavours to infuse.
Tried this recipe?Let us know how it was!