Iced Lemon Yoghurt Cake

• I have been looking for a good recipe, which uses yoghurt but not always with much success.
• I came across this one the other week and tried it out.
• Although I made a few alterations – I found that this is the best I have come across.
• The texture is good and the taste is super.
• I learnt a new tip, which was to add the lemon rind to the sugar for about 30 minutes – this releases more lemon oil.
• *
• I am going to adapt this to make an orange version very soon.

Ingredients

• 200g plain flour
• 2 teaspoons of baking powder
• 200g granulated sugar
• Zest of 2 lemons
• 185ml of Greek style Yoghurt
• 3 eggs
• 120ml sunflower oil
• Large pinch of salt

Method

• Add the zest to the sugar and leave for about 30 minutes.
• Pre-heat the oven to GM4 – 180ºC.
• Use a loaf liner to line a 2 lb loaf tin.
• Mix the flour, baking powder and salt together.
• Add the yoghurt and eggs to the sugar mixture.
• Gradually add the flour mixture and mix well.
• Add the oil and mix well again.
• Pour the batter into the loaf tin and smooth the top.
• Bake for around 45 to 50 minutes.
• Check a little earlier and cover with greaseproof  paper if it is starting to burn.
• Leave to cool in the tin.

Lemon Icing – Ingredients

• 100g icing sugar – approx
• 1 tablespoon of lemon juice

Lemon Icing – Method

• Mix the icing sugar with the lemon juice.
• Adjust sugar or juice to make a thin pouring icing.
• Once the cake is cold, pour this over the cake.
• Smooth down with a warm spatula.

Tea plates – Greenway Hostess by John Russell from the 1`960s.