I would never want to be without a lemon tree! I love the flavour of lemon in both savoury and sweet dishes, especially in baking. This Lemon & Yoghurt Cake recipe is a versatile stand by recipe that can be served with a cup of coffee or as a dessert. You can serve it fairly plain with a lemon drizzle over the top, ice it with cream cheese or mascarpone icing, or go all out and put the lemon mascarpone in the middle and lemon drizzle on top.
180ml canola oil2 large eggs
1 tbsp finely grated lemon rind
1/4 cup lemon juice
1 cup thick Greek yoghurt
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
Preheat oven to 160⁰C and grease a springform cake tin.
Mix together the wet ingredients above, then stir in the sugar.
Gently fold in the flour and baking powder.
Pour into tin and bake for approx 60mins or until the top is golden and a skewer inserted into the cake comes out clean.
Cool on a wire rack.
When cool, you can:
- top with lemon drizzle
- ice with lemon mascarpone (or cream cheese) icing
- slice in half and fill with lemon mascarpone, then top with lemon drizzle
- decorate with edible flowers
Lemon mascarpone:
1 cup icing sugar
250g mascarpone
1t finely grated lemon zest
Lemon drizzle:
1 cup icing sugar
1 T lemon juice
Serve immediately or store chilled in the fridge. It can also be decorated with violets and tender thyme tips!
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- Eggs, oil, lemon zest & juice
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- Add yoghurt
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- Combine
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- Add dry ingredients
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- Stir to combine
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- Put into springform cake tin
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- Bake
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- Cool on wire rack
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- Lemon Mascarpone
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