Everyday lemon and yoghurt drizzle cake
Just a few simple ingredients will have you serving this zesty cake in no time.
Everyday lemon and yoghurt drizzle cake:
Makes 1
150g sugar
3 large eggs
1 large lemon, zest and juice
60ml yoghurt, milk or milk alternative
115ml mild flavoured olive oil
1 tsp vanilla extract
240g self raising flour (or add 2 level tsp baking powder for every cup plain flour)
1 pinch salt
Method
Preheat the oven to 180C.
Generously grease a 22cmx10cm loaf tin and line with baking paper.
In a large bowl, beat the sugar and the eggs until thick and pale. You can use a hand mixer or a whisk.
Add the finely grated lemon zest and lemon juice, yoghurt, oil and vanilla extract. Beat well again.
Sift in the flour and salt, and mix until just combined. Pour into the prepared tin.
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Bake for 30-35 minutes or until set (a skewer when inserted should come out clean).
Let cool completely, then drizzle with lemon icing.
for lemon icing
1 cup icing sugar, sifted into a bowl
1 tbsp lemon juice, have extra if needed
zest lemon
Mix just enough lemon juice into the icing sugar and mix until it reaches a thick pouring consistency.
Set the cake over a rack or on some baking paper. Drizzle over the cake allowing it to drip down the sides. Allow to set for at least an hour before serving.
Variations
Chocolate cake: Melt 60g of dark chocolate, add at the same time as the yoghurt, leaving out the lemon zest and juice.
Spiced date & walnut: Sift 1 tsp of mixed spice or cinnamon with the flour, and fold in ¾ cup of chopped dates and/or walnuts before baking.
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