This is the speediest and most reliable recipe I use. No need to wait for butter to soften, don't even need to take out the stand mixer, just some elbow grease will do. Its adapted from Chocolate & Zucchini's Gateau au Yaourt a la Framboise.
It results in a lovely moist cake that can be eaten plain for breakfast or dressed up with frosting for tea. I love making this because its leaves me more time to play around with frosting and decorating when making cupcakes.
This time, I covered the cupcakes with a simple cream cheese frosting (half of the recipe found here), sprinkled coloured sugar and topped it with a lime flavoured cupcake-like jelly sweet.
Lemon Yogurt Cake
makes 18 cupcakes
1 cup plain yogurt
1 cup sugar
1/4 cup vegetable oil
1 1/2 cups flour
1 tbs baking powder
1/4 cup ground almonds
1 lemon's zest
Preheat the oven at 350F. In a large mixing bowl, combine the wet ingredients, beating well. Sift in the dry ingredients and sprinkle in the zest. Stir well to combine. Spoon into cupcake liners (1/2 full for cupcakes, 2/3 full for muffins).
Bake for 20-25 minutes until the tops are just turning brown.