Lemon Yoghurt Cake

[Hestonfan]

I am planning to use this recipe substituting half of the oil with apple sauce.

....Although DH intimated me to leave my TMX alone-I need to pack for 3 days as we are camping next door and having to help polish the floors in the hallway 

[cookie1]

I hope you are taking your Thermomix.

[Hestonfan]

No Cookie- Being just next door (literally!) I will just pop back to ours- saves me time 
It's funny now my DH just went shopping and I surprised myself saying I am not prepared to eat any supermarket pre-made meals I am officially, totally and blissfully a true TMX tragic 

[Very Happy Jan]

This cake has a lovely soft moist texture and like most things in the TMX is very easy to make. Next time I think I will substitute Grapeseed for the EVOO as the flavour came through too much for me but that could also be because my lemon was too small and therefore not enough lemon came through. Must still be ok as half of it has gone. 

[Thermomixer]

It's funny now my DH just went shopping and I surprised myself saying I am not prepared to eat any supermarket pre-made meals I am officially, totally and blissfully a true TMX tragic 

Good to hear - all from the basics now 

[rubyslippers]

I made this into cupcakes with the EDC lemon butter as the icing YUM.

[achookwoman]

Grand children coming,  so wanted something fairly plain and simple.  This is it.   It also didn't make tooooooo large a cake. Moist cake with mild lemon flavor.  Thanks Amanda. ( Didn't even get a chance to add icing)

[Zan]

Made this today. Yum!!!
couple of comments on my blog (http://thermomixmeals.blogspot.com/2011/01/friday-28th-january-smoothie-chicken.html) but a really yummy moist light cake.

[Denzelmum]

Love this loaf!  I made with sunflower seed oil.  Will be regular in our house.  Thanks for sharing, Amanda.

[pumpkin pie]

Love this cake, as does hubby,  (he doesn't cut slices he cuts door steps) VHJ, I think it was because your lemon was not big enough.  I have made this cake 3 times over the last 1 1/2 weeks with no taste of evoo. What I do, is juice the lemon and put this in the oil measuring cup and then fill it up with the evoo to the required level. This tends to cut down a bit on the oil and adds the extra lemon flavour, and you don't end up with lots of lemons minus there skins, and I still end up with a fantastic, moist cake.   

[Very Happy Jan]

Good tip Pumpkin Pie. I'll do that next time - Thank you 

[Millipede]

This was a nice moist cake and was enjoyed by all.

Next time I think I  might take up the suggestions of previous posters and use grape seed oil instead of olive oil and replace some of the oil with juice from the lemon. I love reealy lemony cakes   

Oh and when the cake first came out of the oven I drizzled over it a syrup of lemon and sugar and then wrapped the cake (still in its tin) in alfoil for 5-10 minutes.

[Slice of Health]

I made this tonight as a smallish loaf, tasted beautiful and was a nice soft cake. I used rice bran oil instead of evoo and topped up the lemon juice with oil as suggested, it ended up being only quarter cup of oil in the cake but still really moist due to the yoghurt. It had a few air bubbles in it, so ill tap down the cake tin next time, so thats no big deal and other than that - perfection! Thanks.

[Halex]

Looks lovely Kulsha.

I have a lot of greek yogurt to use, does anyone think this woukd work with greek yogurt.

H

[judydawn]

Why not Hally, if I have plain yoghurt in the house it is always Greek yoghurt and it gets used for any recipe that calls for plain yoghurt.