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.

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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!

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