【让你不知不觉多吃的】柠檬优格牛油蛋糕 Lemon Yogurt Butter Cake

冰箱里有一罐即将过期的优格，冷藏库还储藏着一些蓝莓，很自然的让我想到了The One，但冰箱里还有一粒已经收了很久的柠檬，冷冻的蓝莓可以等，这柠檬再不用就快年华老去，所以就有了这个改编自The One的柠檬优格牛油蛋糕。

这个被我误打误撞“研发”出来的The One，不是出自名师，也没有所谓的网络人气，还能高居popular posts的top five让我又惊又喜。

应该是加了优格的原故，虽然蛋糕里牛油的份量只有125g但是成品却有很香浓的奶油味。这个加了柠檬的版本口味非常清新，会让你不知不觉吃多了几片，连平时不爱吃蛋糕的D都主动要求第二片。

我被扑鼻的柠檬香诱惑到蛋糕一冷却就迫不及待切来吃，这时蛋糕组织比较松散，吃时会有一些蛋糕削掉落，到了晚上再吃时蛋糕里头的油份完全散发出来后就变得好moist，完全不会有这个问题。所以，Angel建议大家要耐心等待。

（这蛋糕我是用黑色不沾模型烤的，不知道为什么每次我用这个模蛋糕表面总会出现一些“黑斑”，即使我已经降低温度来烤，姐妹们你们有同样的问题吗？是什么原因造成的呢？）

Lemon Yogurt Butter Cake
(Recipe from Angel of Cook.Bake.Love)

Ingredients:
(A)
125g butter (better quality butter is recommended)
170g castor sugar
Granted zest from one lemon
(B)
3 large eggs
(C) – sift together
250g plain flour
2 tsp baking powder
¼ tsp salt
(D)
1 small tub natural yogurt (125g-150g) + milk = 1 cup (240ml)

Lemon glaze: Juice from one lemon + 1-2 tbsp sugar (to taste)
*Cook over low heat till sugar dissolved.

Method:
1) Beat (A) till creamy and fluffy.
2) Add (B), one at a time, mix well before each addition.
3) Fold in (C) alternate with (D) in 3 to 4 additions, beat till just incorporated. Do not over mix.
4) Pour the batter in a greased and lined 8” round pan or 9”x5” loaf pan. Bake in preheated oven at 180C for 50 – 60 mins or until a skewer inserted and comes out clean.
5) Once done, prick the cake top with a skewer or toothpick. Pour over and brush lemon glaze to hot cake. Let cake stand in the pan for another 5-10 minutes before unmoulding to cool on wire rack. Cake is best served the next day.

Note:
1) The lemon flavour in this cake is not overwhelming. You may double the lemon zest in cake and lemon juice in glaze if you prefer more tangy taste.
2) To make butter cake, simply omit the lemon zest and lemon juice.