I was going through my picture archive and figured I forgot to post this delicious lemon cake recipe! This lemon cake was actually the result of having too many lemons lying around the kitchen after July’s daring cooks challenge. Why? Because I didn’t know 300g lemon is the weight of only 3 lemons! The label didn’t state the weight and there wasn’t a weighing machine. So I bought a bag (I think there were about 8 or 10 lemons).
Oh well, lemons are pretty versatile – love lemon & honey drink, hot or cold..yum yum. Foodgawker/ tastespotting searched for ‘lemon cake’ and came across this wonderful yogurt recipe. It uses Greek yogurt, olive oil and NO butter. Sounds relatively healthy and looks incredibly moist…and yes, the cake was indeed very light and moist. I added some thyme just to make it more interesting. I like my chicken with lemon and thyme. Cake? Why not? The thyme added a wonderful aroma to the cake and it was delicious.
Ingredients: 9-inch cake
Adapted from The Waitakere Redneck’s Kitchen’s recipe
- 2 eggs
- 1 cup caster sugar
- juice of 1 lemon
- zest of 1 lemon – grated
- 1 tsp vanilla extract
- 280g plain flour
- 3 tsp baking powder
- 1 cup Greek yogurt
- 1/2 cup olive oil
- 2 tbs (more for decoration) thyme leaves only
- Preheat oven to 180°C.
- Whisk together eggs and sugar until pale and creamy.
- Beat in lemon’s juice, zest and vanilla extract.
- Sift together flour and baking powder in another mixing bowl.
- Fold sifted powder into egg mixture.
- Mix in Greek yogurt then olive oil.
- Stir in thyme leaves.
- Pour batter into lightly greased baking pan.
- Sprinkle some more thyme leaves for decorative purpose.
- Bake at 180°C for about 45 mins or until done. Check for doneness by inserting a toothpick in the middle, should come out clean if done.
- Leave to cool.