Feeling much better this week so I decided to celebrate by baking a cake. With the exception of chocolate, lemon would have to be my favourite cake flavouring. There have been some lovely lemon cake recipes whizzing around lately especially here and here but I went back to a tried- and-true recipe for my return to health celebration. This is one of those incredibly reliable cakes that always seems to work out the same way even when you use different tins or slightly under or over cook it. You can dress it up with a lemon syrup or a thin lemon icing glaze but as often as not I just dust it with sprinkling of icing sugar. It has a lovely moist, dense texture which means it can also be used as a dessert cake accompanied by some fruit and double cream. Who would have thought that a cake made without butter could taste so good?
Luscious Lemon Yoghurt Cake
280g Greek yoghurt
180 ml vegetable oil
330g caster sugar
335g self-raising flour
3 eggs, lightly beaten
2 teaspoons (or more) lemon zest
80ml lemon juice
1. Preheat the oven to 180 degrees celsius
2. Grease and lightly flour a 24 cm bundt, round or square tin (even if it is a non-stick one as this cake has a tenacious crumb that likes to stick to the sides!)
3. Beat all ingredients together - really, it doesn't seem to matter what order you combine them. If that seems a bit anarchic you can just add the wet ingredients to the dry.
4. Pour mixture into prepared tin and cook for 50-60 minutes (check at 50 minutes by inserting a skewer into the cake - when cooked it will come out clean.)
5. Allow to cool for 5-10 minutes before turning out on a wire rack.
6. When cool dress up or down as you please...