This is not at all what I had planned to make for this week’s IHCC ingredient – LEMONS!. The weather was rather chilly when I picked out a nice lemon risotto and then the weather turned warm – mid 70s this week (and keep in mind it is mid-January) – so I switched to a nice citrus-y cake.
Lemon Yogurt Cake
- 4 oz butter
1 cup superfine sugar {I subbed in 1 cup Splenda and 1/2 tsp bulk stevia}
2 eggs, beaten lightly
1 cup plain yogurt
3 Tbl lemon juice
1 Tbl lemon zest
2 1/2 cups self raising flour
1/2 tsp baking soda
Mix the butter and sugar together ’til fluffy. Add the eggs and incorporate well. Add in the yogurt, lemon juice, lemon zest, flour, and baking soda. Mix well.
Spoon (it’s way to thick to pour) mixture into a 9″ cake pan and bake 45 minutes in a 350F degree oven. {Mine only took 35 minutes}. Cake is done if toothpick comes out clean.
While cake is still hot pour the syrup over the cake and let the cake sit for 5 minutes before slicing.
Syrup:
- 1/3 cup sugar
3 Tbl lemon juice
zest of 1 lemon
My syrup didn’t turn out like I wanted but it did add some more lemon into the cake. I ended up making a lemon drizzle and putting, way too much, over the cake. The cake wasn’t real sweet and had just the right lemony flavor. Good cake!
The recipe adapted from Donna Hay’s the new cook page 181
Want More? -> LEMONS!
January 15, 2017 at 8:18 PM
Oh my this looks decadent and absolutely delicious, especially with that cascading frosting on it! 🙂 Last I heard you were making risotto so I was shocked when I saw this on your page…lol! Shocked and delighted. Nice to know the sugar subs worked well in this for you.
January 16, 2017 at 1:40 AM
You cake looks delectable. Lemon is my favorite flavor for desserts. I just want to lick up that lemon drizzle too. 😉
January 16, 2017 at 7:42 AM
Ah, you are also on the sweet side! What a pretty cake
January 16, 2017 at 7:31 PM
The sweet tooth of mine certainly doesn’t mind having a lemon cake instead of lemon risotto. Yum!
January 18, 2017 at 9:16 AM
Such a lovely cake. It has been awhile since I last had any lemon cake. A slice or two would be lovely. Great lemony choice!
January 22, 2017 at 3:33 PM
I hear you in regards to the weather. What in the world is happening. It’s like late spring in January and I don’t like it one bit. I’m ready for comfort dishes.
On the other hand, I’m never one to argue with cake especially one with any type of citrus. This looks marvelous and I know the yogurt goes a long way in making it tender as well. Gorgeous!