Lemon makes my tastebuds sing…well when it’s in dessert form. Think lemon cake, lemon butter, lemon cheesecake, lemon sugar pancakes…you get the picture right?
We’ve been without an oven for a couple of weeks while we waited on a new element. It’s cold here in the South of Australia and normally my oven would be working overtime delivering good ‘n tasty comfort food. Instead it’s been stir frys, sausages with mash and pasta and no home baked goodies.
The way to my misters heart is with cake (banana is his favourite) and I have big strapping sons who are bottomless pits…they inhale food! If you have small sons start saving for groceries throughout teenage years…NOW! To celebrate a new oven element (Hooray!) I decided to bake a cake and do a roast chook with all the trimmings. Takes me straight to the top of the class with brownie points in the mother department.
I put the call out for cake suggestions on Facebook and all the styling curvy readers answered, you ladies like to get your bake on! I chose a lemon yoghurt cake because, lemon! I’ve eaten a few but never baked one, ummm, super easy and I can tell you I’ll be baking more. Wanna make one? Let’s go…
You will need…
1 lemon zested and juiced. ( I use the zest of 2 lemons because I love them)
100g softened butter.
150g castor sugar.
2/3 cup natural yoghurt. (don’t use low fat or no fat)
175g Self Raising Flour sifted.
Let’s make this…
Cream butter and 100g of sugar using a bench mixer (or electric beaters) until pale and creamy.
Add eggs one at a time, gently mixing.
Add yoghurt and lemon zest, mix until all combined.
Gently fold in the flour and pour into lined tin (use your favourite).
Pop into pre heated oven (160 deg) for 25-30 minutes or until skewer comes out clean.
In a saucepan add lemon juice and 50g castor sugar and stir on gentle heat until sugar is dissolved.
Pour syrup over the cake while still in the pan then allow to cool.
TIP. Place a plate over cake and tip to turn out if the tin.
Let me know if you give this cake a go. What’s your favourite lemon dish or dessert?
Til next time,
Sorbet table runner* under plate from Peacocks and Paisleys HERE
*items gifted for my editorial consideration.