Every once in a while you meet a cake that you never forget. This is that cake. Every year our preschool has a little Grandparent’s day, and each granny has to bring a plate of food. My mum is still a young granny and has a full-time job, so I told her not to worry about any food bringing and that I’d make a cake for her to bring.
You want to know what I thought? I thought grannys like lemons. I don’t know if I’m playing into some kind of stereotype; do they also knit and play bingo? I joke! But lemons are good, so I pulled out an old recipe that I tried once before and loved {this Donna Hay recipe, I add more zest to really pack a punch}. As all the parents and grandparents stood around the treats table, one of the mums came up to me and said, “You win the award for best cake at show! That cake is AMAZING!”
Life made.
It really is such a beautiful, impressive, but insanely easy cake to make. You could make it into an orange cake if you didn’t have lemons. Either would be great, and now is the time to be working with citrus!
Lemon Yoghurt Cake Recipe
PrintLemon Yoghurt Cake Recipe
Ingredients
¾ cup vegetable oil
2 eggs
1 cup plain thick Greek yoghurt
1 3/4 cup caster sugar
Finely grated lemon rind of 2 large lemons {around 1 1/2 tbs}
1/4 cup lemon juice
2 cups self-raising flour
Icing
1 cup icing sugar
1 tablespoon fresh lemon juice
1/2 tablespoon boiling water
Instructions
- Preheat your oven to 160ºC. Grease your tin. I used a non-stick bundt tin.
- In a large bowl place the oil, eggs, yoghurt, sugar, lemon rind, and lemon juice. Whisk to combine. Add in the flour, and stir until all combined.
- Pour the mixture into the prepared tin, and place into the oven for 45-50 minutes, or until the cake is cooked through {test with a skewer}. Let the cake sit for 10 minutes, and remove from tin.
- In a small bowl, combine all of the ingredients to make the icing. When the cake is cooled slightly, drizzle the icing over the top.
