It's lemon season here at the moment. I planted our tree last year and right now we have about 20 lemons waiting to drop.
We've been in Auckland for four years now, but I still find it exciting that we can grow lemons in our garden. Not quite the same as the allotment in Leeds! Anyway, as they say, when life hands you lemons...
but, it's not really the right kind of weather for drinking lemonade, so I've been making lots of lemon cake. Lots and LOTS. Three batches in a week in fact, because it's that darned good.
The other reason I've been making so much of this cake is because my trusty vintage 1967 Kenwood Chef is off the road (oh boo-hoo) awaiting the arrival of a replacement gearbox sourced from eBay in the UK, and in the meantime I need recipes that don't require lots of mixing or whisking. This one's perfect because you can just stir it all up by hand.
Lemon yogurt cake
For the cake:
grated zest of 2 lemons
1 1/2 cups sugar
2 large eggs
1 cup oil
1 cup thick or Greek style yogurt
2-3 tabs lemon juice
2 cups self-raising flour
For the syrup:
remaining juice of the 2 lemons
1/4 cup sugar
Recipe credit: Adapted from Kiwi Cooking with Simon and Alison Holst
Preheat oven to 190C or 180C fan.
Grate the zest into a mixing bowl, add the sugar and then beat in the eggs lightly with a whisk or fork. Stir in the oil, yogurt and lemon juice, then add the flour and mix until just blended. A few lumps don't matter.
Bake in an approx. 20x30cm/9x12" tray for approx. 30 mins or until a skewer comes out clean. Allow to cool in the tin.
When cool, stab the top all over with a fork or skewer. Heat the lemon juice and sugar until the sugar dissolves and then pour the warm syrup evenly over the cake. If you like, you can decorate with a drizzle of icing made with icing sugar and enough lemon juice to mix to a not too runny consistency.
Your challenge is to step away from the cake after eating only one piece. I failed miserably (errr, five pieces on Thursday alone - though not all at one sitting!)
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