With a tub of leftover yoghurt & lemon from my Fruit Pastry Cake, i came up with this moist butter cake power up with the aromatic rind and refreshing juice.
Now i wish i can grow my own lemon tree, so i get to reward an endless supply of
Verdict: I believe the yoghurt added moisture to the cake, fragrance resulted from the ground almond and rich buttery smell from the butter i used. Depending on individual liking for the level of sourness, you can adjust the lemon rind & juice used per your reference.
Butter 115g (I used Golden Churn)
1tbsp lemon rind
5tbsp ground almond
150g Self-raising flour
150g Yoghurt (Marigold Peach & Mango flavor)
2tbsp lemon juice (freshly squeeze)
some Almond slices
8" x 3" loaf tin
♥ Cream butter and sugar until light & fluffy
♥ Add eggs, one at a time
♥ Add lemon rind, cream to mix will do
♥ Sieve in Self-raising flour and ground almond. Cream till combine.
♥ Add yoghurt, lemon juice and mix well.
♥ Pour batter into pre-lined loaf tin, sprinkle almond slices on top of cake.♥ bake at 175ºC for about 40min.