Our new baby lemon tree is pretty much awesome so I had to get over my flour phobia and whip up a cake. Voila! Recipe is from The Women’s Weekly and is so easy, I will definitely be putting this gem into the
regular baking rotation as it was gone in 24 hours!
125g butter, softened
1 cup caster sugar
Finely grated zest of 2 lemons
1 cup flour, sifted
1 tsp baking powder
¾ cup yoghurt
1. Heat oven to 160°C fan bake. Grease a 20cm spring-form cake tin. Combine butter, sugar and lemon zest in a bowl and beat with an electric mixer until pale and creamy. Beat in eggs, one at a time. Sift dry ingredients together and add alternately with yoghurt, stirring to just combine and form a smooth batter.
2. Spoon mixture into prepared tin and bake for 45 to 50 minutes, or until a skewer inserted comes out clean. Transfer to a wire rack to cool. once cold, remove the cake from the tin and spoon over lemon drizzle icing so it covers the top and runs down the sides of the cake.
Lemon drizzle icing:
1 cup icing sugar, sifted
Juice of 2 lemons
Extra grated lemon zest to decorate
1. Combine icing sugar and lemon juice in a bowl and stir with the back of a spoon to form a smooth and pourable icing. Add a little boiling water if necessary, to achieve the correct consistency.