I was at home with the children again today, so had plenty of time to cook. I made a Cottage Pie for dinner, and while it was cooking I made this cake to use up the rest of the Greek yogurt I had in the fridge.
I tore the recipe out of an Australian Women's Weekly magazine ages ago and haven't got around to trying it until now. The original recipe doesn't have blueberries, but I bought some a couple of days ago and thought they might go well in this cake.
It's one of those cakes where you beat everything together in a mixing bowl - then you pour it into a greased and floured bundt tin, and cook at 180 C for an hour.
335 g SR flour
330 g caster sugar
3 eggs, beaten lightly
280 g Greek yogurt
180 ml veg oil
2 tsp finely grated lemon zest
80 ml lemon juice
punnet of blueberries (if using)
This is a really lovely cake! Very light and fluffy, not overly sweet, slight lemony tang, (I didn't have as much lemon juice as specified in the recipe so only added about 40 ml) - and the blueberries go really well. Will definitely be making this again, especially as it is so easy to do.
The Lansdowne Hotel, Chippendale
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