There are already a couple of lemon cake recipes on this blog, but this one from New Zealander Alice Taylor is so quick and easy I felt I should share it. It’s delicious and moist.
½ cup vegetable oil
1 cup plain thick Greek yogurt
1 cup sugar
Grated zest 3 lemons
2 eggs
Good pinch of salt
2 cups self raising flour (or plain flour and 2 tsp baking powder)
Juice of 3 lemons
½ cup sugar
Grease and line a loaf tin with paper. Preheat oven to 170°C.
Place oil, yogurt, sugar, lemon zest and eggs in a bowl and mix with a balloon whisk. Add the sifted flour and salt, then scrape into the loaf tin and smooth the top. Bake for 40-45 minutes or until well-risen and a tooth pick inserted in the middle comes out clean.
Meanwhile heat the lemon juice and half cup of sugar, to dissolve. When cake is cooked pierce it all over the top with a skewer or a satay stick, then pour the warm lemon syrup evenly over the top.
Cool the cake before serving.
