It was a friend’s birthday on Friday and so I made an old favourite of mine from Alison Holst’s Dollars and Sense Cookbook. It is one of those never-fail popular lemony cakes that is good on its own with coffee or slathered in cream or yoghurt for dessert. It keeps really well and is so simple. See http://www.holst.co.nz/Recipes/Lemon-Yoghurt-Cake.aspx
Because this cake contains oil and yoghurt in place of solid fat, it is very easy to mix.
Lemon Yoghurt Cake by Alison Holst
• rind of two lemons
• 1 cup oil
• 2 eggs
• 1.5 cups of sugar
• ½ teaspoon of salt
• 1 cup plain or flavoured yoghurt
• 3 tblsp of lemon juice
• 2 cups of self-raising flour
Grate all the coloured peel from the lemons into a mixing bowl. Add the oil, eggs and sugar and beat with a rotary beater until thick and well blended. Add the salt, yoghurt and lemon juice and beat again briefly. Add the sifted flour and beat gently into a smooth batter. It doesn’t matter if there are a few lumps as they seem to disappear.
Pour mixture into a buttered and floured ring pan and bake at 180 C for 30 minutes or until the sides start to shrink, the centre springs back when pressed and a skewer comes out clean. Leave to cool for about ten minutes before turning out carefully onto a rack.
Serve plain, sprinkled with a little icing sugar or topped with whipped cream.
The recipient of the cake said this, ” I am ploughing through my birthday cake-so moist and lemony and yummy..”
I hope you are having a great long weekend NZders, FG