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.