Well i had 3 lemons seating in my fridge for a week and they are shouting at me for their attention whenever i open my fridge. Yes they've successfully persuaded me- so i made them into muffins :D
I've been searching for a good recipe and i settled for blessed homemaker's lemon yogurt cake recipe
The cake tastes much better the next day, it is more moist and softer. I got addicted to the sweet and sour lemon syrup and ended up eating 2 in the morning for breakfast! Well they are approximately 100 calories per muffin so it didn't make me feel so bad :D
Well i tried converting the 120ml of oil to grams but had an error. It was supposed to be 108g of oil but i only used 90g so the texture of my cake might deviate a bit from hers. Do follow blessed homemakers recipe if you want to have a taste of the original cake. All in all, i like my modified version of the cake : )
I assumed Blessed Homemaker used stir-style plain yogurt, those creamy ones, so when i made mine with set yogurt, i added in milk to compensate for the lower water activity content. I also decreased the sugar to suit my taste. Usually an extra large egg will weigh in at about 60g - 65g but the eggs i used was 50g each so i guess the texture of my muffin will be slightly different from blessed homemaker's. I stirred the batter with a hand held whisk and it works fine. Thank you blessed homemaker! My mother likes the cake : D
Original Recipe Here
Ingredients
(A)
180g all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
(B)
170g plain set yogurt
25g milk
100g sugar
3 eggs
1/2 teaspoon vanilla essence
Grated Zest of 3 lemons ( 2 is actually enough)
(C)
90l vegetable oil
(D)
65ml freshly squeezed lemon juice(1 1/2 lemon)
40g icing sugar
Method
- Preheat the oven to 180C. Line muffin pan with paper cups
- Sift (A) into a bowl, set aside
- Whisk egg with sugar, yogurt, milk and vanilla
- Incorporate (A) into batter from step 3
- Pour the batter into the prepared pan and bake for about 20 - 25 minutes, or until a cake tester placed in the center comes out clean.
- Meanwhile, cook (D) in a small pan until the sugar dissolves and the mixture is clear. Set aside.It will thicken up ( Due to hygroscopicity of sugar )
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.