It is lemon season here in the West.
Why I grew three lemon trees and a rangpur lime tree, I will never know. Nobody needs that much citrus.
I was having morning tea with my sisters a few weeks back and Vickie mentioned that she had just made a very nice lemon cake. “Send me the recipe,” I casually commented… and she did.
I was pondering our lemon situation yesterday, and the fact that I hadn’t made anything sweet for a while, when I remembered the recipe Vickie sent me. I decided to give it a go. I am very, very glad I did. It is a beauty. It is a cross between a cake and a pudding. You can eat it for morning tea or it would be equally great (even better, in fact) eaten warm with a big dollop of cream as a luscious dessert. The yoghurt and lemon syrup make it wonderfully moist and tangy. Best of all, it is dead simple to make.
If you have access to a lemon tree, I implore you to give it a go. It is a great recipe.
The recipe is by Margaret Johnson, who is the food editor of The West Australian newspaper ‘Fresh’ lift out each Thursday so I am guessing that is from where Vick got the recipe.
In the preamble, Margaret notes that she loves lemon cake and has eaten many but this recipe may be the best she has tried. I tend to agree with her. The cake is three quarters gone and it is less than 24 hours since I made it. Not a bad effort for two people.
Even though the slice in my photo looks very crumby, it is not. We cut this slice when the cake was still very warm. We are getting much neater slices today.
This cake uses three lemons – that is a start, I guess. Only one thousand to go!
- 125g butter
- rind of 2 lemons
- 1¼ cups* caster sugar
- 2 eggs
- 1¼ cups flour
- 1½ tsp baking powder
- ¼ cup lemon juice
- ¾ cup natural yoghurt
- ¼ cup sugar
- rind of one lemon
- 3 tbs** lemon juice
*A cup is 250 mils.
**These are 20 mil tablespoons.
- Preheat your oven to 160°C.
- Line the bottom of a 20-22 cm cake tin with baking paper and grease the sides with butter.
- Cream the butter, lemon rind and the sugar until they are light and fluffy.
- Add the eggs, one at a time, beating well after each egg.
- Add the lemon juice and yoghurt, mix well.
- Sift together the flour and baking powder then add to the main mixture – lightly mix together.
- Place batter into your prepared tin.
- Bake in your preheated oven for 30 – 40 minutes (mine took the full 40 minutes) or until the cake is firm to touch. Note, the recipe does not say “until a skewer comes out clean”. This cake is a little more moist than the average cake.
- Meanwhile, combine the syrup ingredients in a small saucepan.
- Heat to dissolve the sugar.
- When the cake is cooked, remove from the oven, allow to sit for a minute or two and then move to a serving plate.
- Whilst the cake is still warm, pour the syrup gently and evenly over it.