Grow Your Own Magazine

Navbar button growfruitandveg.co.uk Logo
Forum Navigation

+ Reply to Thread
Page 1 of 2 12 LastLast
Results 1 to 8 of 13
  1. #1
    Flummery's Avatar
    Flummery is offline Gardening Guru
    Join Date
    Mar 2007
    Location
    East Yorkshire
    Posts
    15,271

    Default Lemon Yoghurt Cake

    For Wellie - give this a whirl. This cake looks plain, but it is delicious: sharp and tangy, not too sweet, and very moist. And it's a doddle to make.


    For the cake
    125 g softened butter
    1 cup caster sugar
    2 eggs
    1 cup thick plain yoghurt
    60 ml lemon juice
    1 tablespoon lemon zest
    2 1/2 cups self-raising flour
    1/2 teaspoon bicarbonate of soda

    For the lemon syrup
    1/2 cup sugar
    1/2 cup water
    90 ml lemon juice
    2 wide strips of lemon rind (use a potato peeler on the lemon)


    Preheat the oven to 180 C. Butter and line a 23 cm round cake tin.

    In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs and beat well.

    Stir in the lemon juice and zest and half the flour. Then add the yoghurt, the remaining flour, and the bicarbonate of soda, and mix to combine. (It's easier to mix in the flour in two batches rather than all at once; there's no magical order of addition of yoghurt and lemon or anything.)

    Spoon the mixture into the prepared tin, and smooth the top well. Bake for approximately 45 minutes, or until the cake starts to come away from the sides of the tin, and a skewer inserted comes out clean.

    A few minutes before the cake is ready to come out of the oven, prepare the syrup. Place the sugar, water, lemon juice, and strips of lemon rind in a small saucepan. (If your lemons are very sharp, reduce the amount of lemon juice a little and make the volume up with water.) Cook, stirring, over low heat until the sugar has dissolved. Allow the syrup to simmer gently for 4 minutes, then remove from the heat and fish out the two strips of rind. Immediately pour the syrup over the top of the cake, while it is still hot and in the tin.

    Let the cake sit for at least 5 minutes before turning out of the tin and serving. It is good both warm and at room temperature, for up to a day or so after making. Serve plain or with a dollop of yoghurt.

    Never lasts longer than a couple of days here!
    Whoever plants a garden believes in the future.

    www.vegheaven.blogspot.com Updated March 9th - Spring

  2. #2
    veg4681's Avatar
    veg4681 is offline Cropper
    Join Date
    Jun 2007
    Location
    S.W. Birmingham, Worcestershire
    Posts
    1,476

    Default

    Very interesting cake recipe, I've never tried it with yogurt in it. Like you say, not very sweet which I don't like either. Will definitely try it sometime, thanks.
    Last edited by veg4681; 11-12-2007 at 08:27 PM.
    Food for Free

  3. #3
    Hazel at the Hill's Avatar
    Hazel at the Hill is offline Gardening Guru
    Join Date
    Feb 2007
    Location
    Sutton Coldfield, West Midlands
    Posts
    8,130

    Default

    Will it freeze ok, Flum?

  4. #4
    Flummery's Avatar
    Flummery is offline Gardening Guru
    Join Date
    Mar 2007
    Location
    East Yorkshire
    Posts
    15,271

    Default

    I expect so. If you try it, let me know!
    Whoever plants a garden believes in the future.

    www.vegheaven.blogspot.com Updated March 9th - Spring

  5. #5
    shirlthegirl43's Avatar
    shirlthegirl43 is offline Gardening Guru
    Join Date
    Jul 2006
    Location
    Pembrokeshire, South West Wales
    Posts
    9,199

    Default

    Sounds yummy Flum, will it go with cream or custard or is it more 'with a cup of coffee' cake?
    Happy Gardening,
    Shirley

  6. #6
    Seahorse's Avatar
    Seahorse is offline In these shoes?
    Join Date
    Jun 2007
    Location
    Lincolnshire
    Posts
    3,441

    Default

    Sounds lovely! I'm baking for the school Christmas Fair this week, so may give it a go!

  7. #7
    Flummery's Avatar
    Flummery is offline Gardening Guru
    Join Date
    Mar 2007
    Location
    East Yorkshire
    Posts
    15,271

    Default

    Quote Originally Posted by shirlthegirl43 View Post
    Sounds yummy Flum, will it go with cream or custard or is it more 'with a cup of coffee' cake?
    It would certainly go with cream. If you ate it warm it would be grand with custard. I like it as it comes because it's moist and I like the unadulterated flavour. Tea or coffee - any excuse!
    Whoever plants a garden believes in the future.

    www.vegheaven.blogspot.com Updated March 9th - Spring

  8. #8
    shirlthegirl43's Avatar
    shirlthegirl43 is offline Gardening Guru
    Join Date
    Jul 2006
    Location
    Pembrokeshire, South West Wales
    Posts
    9,199

    Default

    Thanks Flum. Might give it a try as Sunday dessert. We don't eat cake here - if I ever make crimbo cake it is still kicking around the next year!!!
    Happy Gardening,
    Shirley

Similar Threads

  1. Lemon Verbena Cake
    By northepaul in forum Season to Taste
    Replies: 1
    Last Post: 28-02-2011, 10:27 AM
  2. Lemon-Scented Geranium Cake
    By ginger ninger in forum Season to Taste
    Replies: 3
    Last Post: 05-10-2010, 07:48 AM
  3. Lemon & Lime Drizzle Cake.
    By ginger ninger in forum Making the Most…
    Replies: 4
    Last Post: 11-08-2010, 12:50 AM
  4. Replies: 4
    Last Post: 10-04-2009, 08:34 AM
  5. Lemon Polenta Cake with Rosemary Syrup
    By OverWyreGrower in forum Season to Taste
    Replies: 6
    Last Post: 24-10-2006, 09:30 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts