Saturday, June 24, 2017

Very Moist Lemon and Yoghurt Cake Greek Style

Today we are having a break in travel transmission, because I made this delicious easy Very Moist Lemon and Yoghurt Greek Style Cake, I wanted to share.

You know when you get the unsolicited bag of lemons from your mum's/neighbour's/workmate's backyard lemon tree about this time of year?
Well!!!!!
They are the best kind, because they are innocently organic, usually delicious and free.  That's the food trifecta right there.  But what to do with them before they start to get the moldy grey coating?  Make this cake for a start, that's what.  It is so yummy and as you can see from the shot, it will not last very long.

Lemon and Yoghurt Cake Greek Style
3/4 cup of olive oil
2 eggs
Grated rind from one medium sized lemon
Lemon juice from the lemon above
1 cup of Greek Yoghurt (I used full fat)
1 and 3/4 cups caster (superfine) sugar
2 cups plain flour sifted
1 teaspoon baking powder

Lemon frosting 
(optional for the sweet tooth)
3/4 cup icing sugar
1/4 cup lemon juice

Method
Preheat oven to 180 C or 375 F
Place oil, eggs, lemon rind, juice, yoghurt and sugar in a mixing bowl.  Whisk to combine
Sift flour and baking powder over the cake batter.
Whisk until smooth. (Remember lemon rind will look like lumps)
Pour into a pre prepared log tin. (lined with baking paper)
Cook for 1 hour.
Cool for 15 minutes in the tin, then lift onto a cooking rack.
Cool for another 5 minutes then frost (optional) with frosting made by combining icing sugar and lemon juice.
We didn't use the frosting and it was fine.
Either way serve warm.
But it's great served cool too.

For more of my easy baking recipes  go here.


Happy days.

1 comment :

  1. Looks delicious; I have some lemons so will make this today for afternoon tea.

    ReplyDelete

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