Lemon Yogurt Butter Cake

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Time flies when you're busy so with another weekend approaching I would like to share a quick tea-cake recipe which you can bake for your family using common ingredients like lemon and plain yogurt. It has being quite sometime since I last baked butter cake(Chocolate Pumpkin Butter Cake) for tea-snack and I sure miss that buttery taste together with a cup of English Tea.

With that in mind I baked bake a loaf of Lemon Yogurt Butter Cake as a gift of appreciation for a new friend whom I get to know while waiting for the kid outside the school gate. To me Doreen is a very cheerful and optimistic person whom share a lot of her personal experience and useful tips regarding parenting issues. Through the conversation I have learn a lot of examples and tips from her on how to handle kids and their emotion needs.

Ingredients: (makes 2 small loaf tins, 17cm x 8cm x 6cm)
175g Unsalted Butter, room temperature
200g Caster Sugar
3 Eggs, 60g each
245g Self Raising Flour
Juice of 1 Lemon
Zest of 1 or 2 Lemon
Pinch of Salt
4 Tablespoons Plain Yogurt

Method:-

1. Cream butter and sugar with mixer till creamy and pale (about 3 - 4 minutes on medium speed).

2. Add in eggs, one at a time and beat well after each addition. If necessary scrap mixture off the side of the mixing bowl and make sure everything is well beaten.

3. Fold in sifted self-raising flour in 3 batches.

4. Next add in lemon zest, juice, salt, yogurt and fold thoroughly till combined.

5. Divide batter equal into 2 mini loaf tins that are lined with greaseproof paper. (You can top 1 tin with some thinly sliced lemon for decoration purpose)

6. Bake in preheat 180 degree oven for about 30 - 35 minutes or when skewer insert and come out clean.

7. When cake is done, remove it from the oven and allow to cool in the pan for 10 minutes.

8. Transfer cake to cooling rack and cool completely before cutting it into serving slices.

Lastly in order to make the cake presentable I decorate it with two different designs. One with extra lemon slices on it while the other is with drizzle lemon icing top with roasted pistachio nuts and lemon zest.

To make the lemon icing:- mixed 10ml fresh lemon juice with 50g of icing sugar and stir till thick and pipping consistency.You can either spread the lemon icing on top of the cake or scoop icing into piping bags and pipe either lines or design with it.