Serves 10-12
What do you do when life gives you lemons? I make lemon cake. When I was back in the mother country recently, we had an excess of both yoghurt and lemons so making this cake was the logical thing to do.
My mum went to great lengths to point out that she loves making cakes but doesn’t love eating cakes, that was until she tried this cake. In fact, she loved it so much, that she asked me to make this cake again, and again, and again. Of course, now I’m home, I think I should continue the tradition. Why, it would be rude not to?!
What’s the one cake you can’t resist?!
Ingredients
¾ cup (180ml) vegetable oil
2 eggs
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1 cup (280g) thick natural yoghurt
350g caster sugar
2 cups (300g) self-raising flour
FOR THE LEMON FROSTING
¾ cup (120g) granulated sugar
¼ cup (60ml) lemon juice
How to – Traditional
- Preheat oven to 180°C /160C fan-forced. Liberally grease and lightly flour a bundt tin.
- Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.
- Sift over the flour, and stir until smooth.
- Pour the mixture into prepared tin and bake for 35-40 minutes or until cooked when tested with a skewer.
- Allow the cake to cool for about 10-15 minutes and then remove from the tin and place on a plate.
- To make the lemon frosting, gently stir together the sugar and lemon juice.
- Spoon over the cake and allow to set. Serve warm.
How to – Thermomix
- Preheat oven to 180°C /160C fan-forced. Liberally grease and lightly flour a bundt tin.
- Place all the ingredients into TM bowl and mix on speed 4 for 10 seconds. If necessary, mix again on speed 4 for 10 seconds.
- Pour mixture into a bundt tin and bake for 35 minutes or until cooked when tested with a skewer.
- Allow the cake to cool for about 10-15 minutes and then remove from the tin and place on a plate.
- To make the lemon frosting, gently stir together the sugar and lemon juice.
- Spoon over the cake and allow to set. Serve warm.
Other info
TIP! For a beautiful bundt – make sure the bundt tin is really well-greased and lightly flour the tin before pouring the mixture in.
