Lemon Apricot Yogurt Cake (Print version)
Fresh apricot quarters soften on a simple lemon yogurt cake as it bakes.
# Ingredients:
Ingredients
01 -
220 g plain flour
02 -
2 tsp baking powder
03 -
¼ tsp salt
04 -
120 g sugar
05 -
3 large eggs
06 -
150 g plain yogurt
07 -
100 ml neutral oil
08 -
1 tsp lemon zest
09 -
2 tbsp lemon juice
10 -
300 g fresh apricots, pitted
# Instructions:
01 -
Heat the oven to 180°C / 350°F. Line the base and sides of a 20 cm round cake pan with parchment. Cut the apricots into quarters.
02 -
Whisk flour, baking powder and salt together in a bowl.
03 -
In a second bowl, whisk sugar and eggs until evenly combined. Whisk in yogurt, oil, lemon zest and lemon juice.
04 -
Fold the flour mixture into the wet ingredients just until no dry pockets remain. Scrape into the lined pan and level gently.
05 -
Arrange apricot quarters evenly over the batter, cut sides up, and press in lightly. Bake for 40–45 minutes until golden and a skewer inserted into cake away from fruit comes out clean.
06 -
Cool in the pan for 15 minutes, then lift onto a rack and cool for at least 25 minutes more before cutting into ten slices.
07 -
Refrigerate cooled cake in a covered container for up to three days. Let slices stand briefly at room temperature before serving.
# Good to know:
01 -
Includes 40 minutes resting or cooling time.