Recently Rachel’s Organic sent me a generous sample hamper of their newest flavours which included Limited Edition Lemon and Ginger yogurt. As well as enjoying the Lemon and Ginger yogurt on its own and with fruit, I decided to bake with it as well. I’ve baked with Rachel’s yogurts before when I developed this delicious Apple Cinnamon Yogurt Cake. Incidentally, this is not a sponsored post, although I did receive samples.
Anyway, not only did I make a cake this time, I decided to try making cupcakes and mini-bundt cakes as well. The beauty is that the recipe stays the same, it’s only the containers you use and the baking time that changes.
This moist and delicious sponge cake is perfect for any occasion, and the Lemon and Ginger yogurt gives it a real zing. If you can’t get that particular brand, you can always use plain yogurt; just add another teaspoon of lemon zest and an extra half teaspoon of ground ginger.
With the batter this recipe provides you can make 11 to 12 cupcakes,
or 5 mini bundt cakes,
or a single layer sponge cake.
I used a Lemon Cream Cheese Frosting on the cupcakes and sponge cake (I did not use the yellow food colouring called for in the recipe as I preferred a natural colour). I glazed the mini bundt cakes with a simple lemon glaze made with 1 cup of confectioner’s (icing) sugar blended with about 1 tablespoon of lemon juice. Just add the lemon juice a bit at a time until a glaze consistency is reached (not to thick, not to thin). Whisk together really well before glazing the cakes. The flowers on the cupcakes are store bought sugar roses and the flowers on the cake and mini bundt cakes are Dr Oetker Wafer Daisies.
As for the cake, the recipe couldn’t be easier.
- ½ cup butter, softened
- ¾ cup white sugar
- 2 eggs, at room temperature
- 1 teaspoon grated lemon zest
- 1 teaspoon almond extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup Rachel's Organic Lemon and Ginger yogurt
- Preheat the oven to 350°F (170°C).
- Grease and flour, or line, or spray with cake release spray, either one 8 inch round cake pan or 5 mini bundt pans or a cupcake pan for 12 cupcakes.
- Cream the butter and sugar together in an electric mixer.
- Add the eggs, almond flavouring and lemon zest; beat together well.
- Sift together the flour, baking powder, baking soda, ground ginger and salt. Add to the batter.
- Fold in the yogurt and beat until smooth.
- Put the batter into the prepared pan(s).
- All the cakes should be baked until top(s) springs back when touched lightly and a skewer inserted in the centre comes out clean.
- The sponge cake takes approximately 25 to 30 minutes, the mini bundts 18 to 20 minutes and the cupcakes 15 to 20 minutes.
- When the cakes are done, remove them from the oven and allow to cool in the pans for about ten minutes, then remove from the pans and cool completely on a wire rack.
- When the cakes have cooled completely they can be frosted or glazed.
Thanks to Rachel’s Organic for the generous yogurt sample hamper. Other than that, I have not been compensated for this post.