Why recepie famous for?
This is a wonderful, simple tea cake with bright lemon flavours. It's beautifully moist and keeps for days. I love how it's made in one bowl with just a whisk, and it's quick to prepare! Glazed with a lemon glaze - or try my quick cream cheese frosting (recipe in notes). Ingredients
Ingredients
WET:2/3 cup / 165 ml vegetable or canola oil
1 ½ tbsp grated lemon rind (1 large or 2 medium lemons)
¼ cup / 65 ml fresh lemon juice
1 cup / 250g plain yoghurt (Note 1)
2 eggs
1.25 cups / 275g caster sugar (superfine sugar, granulated ok too)
DRY:
2 cups/300g plain flour (all purpose flour)
4 tsp baking powder
Pinch of salt
GLAZE:
1 3/4 cup / 210 g icing sugar (powdered sugar)
1 tbsp lemon juice
1 1/2 tbsp plain yogurt
Instructions
Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Grease a 20 cm / 8” cake pan with butter.Place Wet ingredients in a bowl. Whisk until combined.
Sprinkle over flour, baking powder and salt. Whisk until smooth - few small lumps is ok.
Pour into pan - it should be fairly thick but pourable (see video). Bake for 50 minutes or until a skewer comes out clean.
Remove metal ring and cool on rack then glaze.
GLAZE:
Place ingredients in a bowl and whisk until smooth. Test down the side of the bowl to get the right thickness, using 1 tsp of yoghurt at a time to thin it out if required. Glaze should drip (slowly, because it's thick) but not be see through.
Place rack on a tray or baking paper.
Pour glaze over the middle of the cake, gently push towards the edges so it drips down the sides.
Let it set for 1 hour before transferring to a serving plate.
See note for how I did the lemon slices in the photos, and the alternative quick Cream Cheese Frosting.
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