Lemon, Chocolate, Yogurt Cake

August 18, 2017

 

 

 

Just my usual self, in a hurry to get the picture and dropping my glasses in the batter thats all.

 

 

 

Mix in the chocolate with some of the lemon batter.

 

 

 

 

 

 

 

 

1 1/2 cups of flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup yogurt

1 cup sugar

3 eggs

2 teaspoons grated lemon zest

1/4 cup fresh lemon juice

1/2 teaspoon vanilla

1/2 cup vegetable oil

1/2 cup chocolate chips

2 Tablespoon of your brewed left over coffee

 

 

 

Preheat oven to 350 degrees spray and flour a bunt pan, I used a 10inch pan but you could use a smaller pan or even a loaf pan. 

 

Mix the chocolate and coffee in a small heat proof bowl over simmering water and melt, now let cool.

Sift the flour, baking powder, salt into a small bowl, In a large bowl whisk yogurt, sugar eggs one at a time, lemon zest and vanilla.

Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula fold in the vegetable oil with the batter make sure all is incorporated. 

Take out about 2 cups of the lemon batter and mix the cooled chocolate into it. 

Put the lemon batter in the bunt pan and add dollops of the chocolate batter over and swirl into the lemon batter

 

Bake for about 50 minutes or until tooth pick comes out clean.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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