My awesome father-n-law, Pete, gave me a big bag of lemons yesterday, so I thought I would use a few of them to make my favourite lemon cake. It's an absolute gem, this recipe. I like the fact that you don't have to fuss with icing (or frosting for all you Northern hemisphere peeps). It's yummy on it's own with a coffee, or serve it with berries and yoghurt on the side for dessert. Delicious!
Vic's Lemon Yogurt Cake:
1 1/4 cups of sugar
1 cup canola oil
rind of 2 lemons
2-3 tablespoons of lemon juice
2 large eggs
1/2 teaspoon salt
1 cup plain yoghurt
2 cups self raising flour
for top of cake:
1/4 cup lemon juice
2 tablespoons of sugar
Beat sugar, oil, rind, juice, eggs and salt. Add yoghurt and combine. Carefully stir in the sifted flour. Pour mixture into lined cake tin. Bake at 150°C for about 50 minutes. When the cake is cooked, pour extra lemon juice on top and sprinkle with sugar. Enjoy.
Vic's Lemon Yogurt Cake:
1 1/4 cups of sugar
1 cup canola oil
rind of 2 lemons
2-3 tablespoons of lemon juice
2 large eggs
1/2 teaspoon salt
1 cup plain yoghurt
2 cups self raising flour
for top of cake:
1/4 cup lemon juice
2 tablespoons of sugar
Beat sugar, oil, rind, juice, eggs and salt. Add yoghurt and combine. Carefully stir in the sifted flour. Pour mixture into lined cake tin. Bake at 150°C for about 50 minutes. When the cake is cooked, pour extra lemon juice on top and sprinkle with sugar. Enjoy.
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