Lemon Yogurt Cake (recipe)

Posted: November 27, 2013 in Creative
Tags: ,

LemonCake

Haha! I told you this blog would also be about lemoncakes. I baked this bad boy for the Vassals of Kingsgrave meet-up next Friday (officially titled OzMoot).

For anyone wondering what the in-joke is, lemoncakes (which I will stubbornly continue to write as one word) are Sansa Stark’s favourite food in the world, and so we have co-opted the desert as our rating system. For example, when discussing a movie, book, TV show, or video game, the first question we ask is: “how many lemoncakes out of five would you give it?”

The recipe for this delicious Lemon Yogurt Cake is very simple (which I like), and only require a whisk, mixing bowl, grater, measuring cup, juicer (unless you want to buy bottled lemon juice), and an oven pre-set to 180°C. I’ve listed the full recipe below if anyone is interested:

Ingredients:
-vegetable oil (¾ cup)
-eggs (x2)
-finely grated lemon rind (1 tablespoon)
-lemon juice (2 tablespoons)
-thick natural yoghurt (1 cup)
-caster sugar (1½ cups)
-self-raising flour (2 cups)

-granulated sugar (¾ cup)
-lemon juice (¼ cup)

Method:
1) Using a fine grater (the littlest holes on a cheese grater), grate the yellow skin off 2 lemons (called the rind), until you have 1 tablespoon’s worth. Then juice the 2 lemons until you have enough juice for 2 tablespoons.
2) Pour your rind, juice, vegetable oil, eggs, yogurt, and caster sugar into a big mixing bowl, and whisk it all together into an even mixture.
3) Sift your self-raising flour over the mixture, and then whisk again, until there are no dry spots left.
4) Pour the mixture evenly into a ringed cake tin, and put it in the middle of the oven at 180°C. The original recipe says to leave it in there for 35 minutes, but mine took about an hour. Just make sure that when you pierce the cake with a skewer or knife, the point comes out dry and it will be ready.
5) The frosting is made by lightly mixing granulated sugar with lemon juice (¼ cup) until it has a crystalline texture, and then smoothing it over the top of the cake while it is still warm from the oven. This ensures that the frosting will seep into the cake itself, and melt over the sides.
6) You can serve the cake warm or cold, but I found it much easier to slice up cold.

I hope you enjoy the cake. I’m also a big fan of lemon slice, so I might do another post on that in the future. Also, I love the fact that we have an entry in the “Lemoncake” category before the “Philosophy” category. How droll! 😀

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