Ingredients
Lemon Yoghurt Cake
- 2 lemons, zested
- 2 tablespoons lemon juice
- 385 grams caster sugar
- 2 eggs
- 210 grams Rice Bran Oil
- 280 grams natural yoghurt
- 150 grams Self Raising Flour
- 150 grams plain flour
- 1/2 teaspoon salt
Lemon Pistachio Syrup
- 2 lemons, zested and juiced
- 110 grams caster sugar
- 150 grams shelled pistachios
- 2 lemons, zested and juiced
- 110 grams caster sugar
- 150 grams shelled pistachios
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Peel the zest off 2 lemons and chop on speed 9 for 10-15 seconds.
Add to the zest, the lemon juice, sugar, eggs, oil and yoghurt. Mix on speed 5 for 10 seconds.
Add the flours and salt and mix on speed 5 for 20 seconds.
Pour batter into cupcakes 2/3 full. Bake at 180C or 160C(fan forced) for 25 minutes or until skewer inserted comes out clean.
Zest the lemon rind on speed 9 for 10-15 seconds.
Add the sugar and lemon juice and cook for 3 minutes, 100C, speed 3.
Add the pistachios and cook for a further 2 minutes, 100C, reverse, soft stir.
Lemon Yoghurt Cake
Lemon Pistachio Syrup
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Mushroomring:ooooohhhhhh soooo yummy! A perfectly fluffy lemony cake and the syrup is delicious. Scrumptious, thank you!
My lemons mustn't have been very juicy so I added 1/2 cup orange juice so it wasn't ALL pistachios
Can't wait to taste it!
These were certainly yummy and a big hit with the girls at work.
Made as is! Deliciously lemony and loved by both my partner and myself! We pierced cupcake cakes as soon as they came out of oven as suggested in previous posts. When they cool, I'll Insert some lemon curd using a piping tube with a narrow circular nozzle for a nice extra surprise
Thank you for posting!
Absolutely delicous! I will just make sure I remember to buy my pistachios already shelled next time
I will definitely make this again.
Delicious!!! So light, fluffy and moist! And such a lovely tang to it. I will definitely be making these again! Many thanks for this recipe
Gorgeous! I put lots of fork holes over the muffins as soon as they came out of the oven and put the syrup mix over them. Next time I will use ALL the lemon juice left over from the lemon juice from the first part as I didn't feel I had enough of that beautiful liquid. Lovely - thanks for posting!
It is good to pour the syrup over when they come out of the oven, they soak it up more.
Does the syrup get poured over once the cakes are cooked? Should it be poured over just before serving, or straight out of the oven?
I have a question, I am hoping to make this cake ahead of time. How soon should I put the syrup on?