I think this is what love feels like. Its warm, sweet, happy and soaked in lemon syrup.
I've had flu this week and have been feeling rather sorry for myself, so I decided to make my favourite cake in the world - lemon yogurt cake. It's a pretty dense cake more like a pound cake or a steamed pudding really. Except that it isn't steamed. This recipe is supposedly lower in fat than most cakes because it uses yogurt and a bit of oil instead of butter, I am happy to believe that because it is delicious.
1 cup low fat yogurt
1 cup sugar (if you like your cakes sweet then add an extra quarter cup of sugar)
3 egg whites
1 whole egg (free range of course)
Mix them up!
Sift in -
1.5 cups of flour
2 tsp baking powder
a pinch of salt
Mix well, then add-
at least a tablespoon of lemon rest (I usually do as much as I can find!)
1/4 cup oil
Pop the mixture into a well greased cake tin, probably a larger one than I used, this one came out looking like a muffin and took AGES to cook in the middle.
Chop some berries into little chunks or chuck them in whole and half cover them, then bake at 180 for about 40-50 minutes or until a skewer comes out clean.
While the cake is in the oven you can make your drizzling syrupy goodness.
Pop into a saucepan -
2 tablespoons sugar
2 tablespoons water
Heat until it *just* starts coming to the boil and quickly pull off the heat.
2 tablespoons of icing sugar
2 tablespoons of lemon juice
1 tablespoon lemon curd if you want it really rich
Pop this back on the stove for about 20 seconds just to warm it up again before you pour it over the cake. You want to pour the warm syrup over the cake as soon as it comes out of the oven for maximum absorption.
Pull the cake away from the sides of the tin to let the syrup run down the sides and soak in all the way round.
Let me know if you try any cool variations, I think this could be great with some passion fruit pulp swirled through it or possibly blueberries? Comment and let me know! :)
It's World Scout Scarf day so here is me in my scarf and NZ Scouts shirt!