Yogurt Cake

Course

Desserts

Cook Time

40 minutes

Servings

persons

Ingredients

• 2 Cups Flour
• 2 Teaspoons Baking powder
• ¼ Teaspoons Baking soda
• 1 Pinch Salt
• 1 Cup Granulated sugar
• 3 Tablespoons Eggs
• 1/3 Cup Corn oil
• 1 Cup Yogurt
• 1 Teaspoon Vanilla Extract
• 2 Teaspoons Lemon or Orange Zest

Sugar Syrup :

• 1 Cup Sugar
• ¾ Cup Water
• 1 Teaspoon Lemon juice
• 1 Teaspoon Rose Water or Vanilla Extract

For Decoration:

• .. ..  Icing sugar

Instructions

1. Fit the middle rack in the oven. Preheat oven to 350 degrees.
2. Grease and flour a 12 cups tube pan.
3. Sift the flour, baking powder, baking soda and salt.
4. In a stand mixer bowl, put the sugar and eggs. Fit the balloon whisk and beat on medium speed for 3 minuets until mixture is fluffy and creamy. Add the oil and beat on low speed until oil disappears. Add the yogurt, vanilla extract, lemon zest and flour. Beat on low speed for a few seconds and then on medium speed for 1 minute or so.
5. Pour the cake batter in the pan and bake for 45 minutes.
6. Taste the cake doneness with a toothpick. It should come out clean when inserted in the center of the cake.
    

The Syrup:

1. in a heavy saucepan, put the sugar and water and stir for few seconds. Put on medium heat and let boil for 10 minutes. Add the rose water.
2. Remove the cake from the oven and put on a wire rack to cool for 5 minutes and then invert on a serving plate.
3. Using a wide brush, brush the syrup on the cake and leave to cool completely.
4. Sprinkle Yogurt Cake with icing sugar and serve.