Monday, January 25, 2010

Lemony Goodness

I love the versatility of lemons. From salad dressings to lemonades to cakes, these yellow beauties never disappoint in dispersing their characteristic zing.

Lemon Yoghurt Cake Recipe
Adapted from a recipe out of The New Cook by Donna Hay

(serves 8)

  • 125g butter
  • 1 cup caster sugar
  • 2 eggs, lightly beaten
  • 1 cup thick, plain yoghurt
  • 3 Tblsp lemon juice
  • 1 Tblsp lemon rind, finely grated
  • 2.5 cups gluten-free flour
  • 0.5 tsp bicarbonate of soda
  1. Place butter and sugar in a bowl, and beat till light and creamy.
  2. Add eggs and beat well.
  3. Stir yoghurt, lemon juice, lemon rind, flour, and bicarb into the butter and eggs. Mix lightly to combine.
  4. Spoon into a greased (or lined) 20 - 23 cm round cake tin. Bake at 175 degrees Celsius for 45 minutes (inserted skewer must come out clean).

Ingredients for Lemon Syrup:
  • 1/3 cup sugar
  • 1/2 cup water
  • 3 Tblsp lemon juice
  • rind of 1 lemon, finely grated
  1. Place ingredients in a pot and stir over a low heat till dissolved.
  2. Simmer for 4 minutes then pour over the cake while it is still hot and in the cake tin.
  3. Allow cake to stand for 5 minutes and then remove from the tin.
  4. Serve with a dollop of thick, plain yoghurt.



Iris said...

That cake sounds and looks delicious! I can't make it yet, but I can add in lemons to my diet now. :)

LenoreNeverM♡re said... that blue & yellow combo in the photo as well! Thanks so much Juanita!

Juanita said...

Hi all -

Vincent - Thank you for stopping by my site. I would be delighted to add it to Petitchef!

Lenore - Blue and yellow never fail to calm and cheer at the same time :-)

Iris - Hail the humble lemon! So healthy when alone and yet so decadent when in good company ;-D

Unknown said...

Thanks for another great recipe! I made this egg+dairy free too as my daughter is allergic to egg+gluten, and I developed a dairy intolerance while pregnant with number 2 (so now avoid EVERYTHING!). So I swapped the eggs for 2tsp egg replacer + 4 tbsp water, and the butter + yoghurt for soy marg + soy yoghurt and it tastes great. I'm now making a massive batch to freeze in chunks for my daughter to take in her packed lunch to school. Thanks for these recipes - please keep them coming! ;-)

Juanita said...

Hi Bethan -
You're so welcome! Glad to hear the recipe worked out well for you :)