Moira, from Parnell...
Zesty Lemon Drizzle Cake
If you are looking for a cake to impress your family, friends or boss with - try this one. It is divine and the beauty of it is that you can interchange the final ingredient, to give you different flavours i.e. instead of lemon, dice one small apple and mix in with 1 heaped Tsp each, cinnamon and nutmeg.
I first tasted and subsequently made this cake in France, but have changed it slightly since baking it in Auckland.
It is superbly moist, never fails, and tastes even better on second or third day - if it lasts that long! Most of my guests always wanted seconds.
Try it - you'll impress even those usually too tough to impress!
1 Votes
Since September 19th
Ingredients
- I pot (150gm) natural yoghurt (save for measuring future ingredients)
- 3 pots of self raising flour
- 2 pots of caster sugar
- 1 pot sunflower oil (or canola or vegetable oil; NOT olive oil)
- 1 tsp baking powder
- 4 eggs (medium - large grade)
- 1 Tbsp lemon rind (finely grated)
- 2 Tbsp lemon juice
- For lemon syrup:
- 2/3 cup caster sugar
- 1 Cup water
- 6 Tbsp lemon juice
- Rind of 1 lemon - cut into very fine strips.
Directions
- For Cake:
- Oven pre-heated to 175 C; Convection or fan baked oven.
- Grease and line a round, loose bottomed cake tin.
- Empty one pot of yoghurt into a mixing bowl.
- Rinse pot and use for the following ingredients.
- Add sieved flour (x 3), sugar (x2), and oil (x1) pot;
- Add baking powder and eggs.
- Mix together well with a metal spoon - no beater.
- Add lemon rind and lastly the lemon juice.
- Mix well again, make sure no lumps.
- Pour mixture into prepared cake tin and put on shelf in middle of the oven.
- Bake 45 minutes.
- Don't open oven door until time is up - test with a skewer.
- Should be perfectly clean, but, if not, give another 5 minutes.
- Remove from oven and allow to cool slightly.
- To make syrup:
- Place sugar, water, lemon juice and lemon rind in saucepan.
- Cook, stirring, over a low heat until sugar has dissolved.
- Allow syrup to simmer for 4 mins, then immediately pour over the cake (still in the tin) while it is hot.
- Allow cake to cool before turning out and decorating with icing sugar and a lemon slice in the middle.
- Alternatively, serve plain - dusted with icing sugar and accompanied with marscapone or whipped cream.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 8-10 | 45 minutes | 20 minutes |
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