Monday, 12 September 2011

Lemon yogurt cake

Lemons are in season at the moment and I just can't seem to resist buying them when I see a huge bag of them for 3 dollars! But this in turn leads me to the problem of how am I going to use all these lemons, before they go bad? After trawling the internet last weekend I found this fantastic yogurt lemon cake. It takes about 5 mins to assemble and 30 to bake, the hardest part is waiting for it too cool before you devour it.

After eating a piece of this cake it got me thinking just how much I love lemon things, lemon curd, lemon delicious pudding, lemon hand lotion.  

(Lemon flutter from Lush)

Lemons are one of those really versatile fruits, you can cook them in sweet or savory dishes and even preserve them so the lemon love can continue all summer long!

Ingredients:

  • 1cup sugar
  • 2 eggs
  • 1/2 tsp salt
  • 2-3 tsp of lemon juice
  • grated rind of 2 lemons
  • 3/4 cups oil
  • 1 cup of vanilla yoghurt
  • 2 cups of self-raising flour
Syrup:
  • 100g caster sugar
  • juice of 2 or 3 lemons (depends on how tangy you like it)
  • Zap in microwave to desolve, about 30 seconds.

Directions

  1. In a bowl, mix rind, oil, eggs and sugar with a fork.
  2. Add remaining ingredients and combine well.
  3. Pour into greased ring tin and bake at 180 C for 30 minutes.
  4. Take out and poke holes all over with a skewer and pour over the syrup.
  5. ENJOY!!

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