Celebrating the almost arrival of Spring

Can you believe it ? its almost September!


I love baking to home and away or extreme fishing with rob greene (lolol) So much drama!! I made these — cause we had left over apricot yogurt and I was in the mood for something tangy, uplifting and sugary. 🙂


I made lemon yogurt cake – with apricot yogurt cause we didn’t have any plain left (all in mah belly) and topped it off with a tangy lemon glaze. I’ll be first to admit my baking never looks amazing and the taste… well its a bit of a gamble. But these are quite tasty.

I’ve made them twice before. Adapted from Ina’s Recipe, last time was with lemon + limes – a real treat! except I over mixed the batter and it turned out super chewy. Tut Tut. I was careful not to repeat that again… 🙂


  • 1.5 cups of plain flour
  • 2 teaspoons of baking powder
  • 3 large eggs
  • The zest of 1-2 lemons (that super orange lemon is in fact a lemon) – 3 teaspoons of zest will do.
  • 1 teaspoon vanilla
  • 0.5 teaspoon of salt
  • 0.5 cups of vegetable oil (Olive oil)
  • 1 cup of apricot yogurt
  • 1 cup of sugar
For the Glaze
  • 0.3 cups of sugar
  • 2 tablepoons of Icing sugar
  • 0.3 cup of lemon juice
Before you start prepare the lemon sugar, do this by mixing half of the 1 cup of sugar in a bowl with your lemon zest. Mixing and crushing it to release all the lemon oils. Add in the remaining sugar and you’ve got yourself a nice cup of lemon sugar.
  1. Start by adding together your yogurt, three eggs, vanilla and sugar mixture. Mix well.
  2. Combine the dry ingredients (salt, flour, and baking powder) and sift it into the wet ingredients. Be gentle – do not over mix.
  3. Fold in the vegetable oil. The mixture should change color to a lighter paler yellow. Stop as soon as you see the change in color
  4. Fill your cupcake tins 🙂
  5. Bake at 180 degrees for 20 minutes.
For the glaze:
  1. dissolve the sugar and the lemon juice over a light flame.
  2. Use this lemon sugar mixture and lightly brush over the freshly made cupcakes when they come out of the oven.
  3. while you’re waiting for the cupcakes to cool down to room temp: reduce the lemon sugar mixture a little and add in the icing sugar. Cook gently until it’s a a thick syrupy consistency. Spoon a little over each cupcake and spread with knife.
This recipe can also be used to make a quick mix loaf – in which case you will have to bake it for 50 minutes.
Happy Sunday everyone!
4 Responses to “Celebrating the almost arrival of Spring”
  1. Neens says:

    These look amazing! Can’t wait to make them 🙂

  2. They look totally yum.

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