Lemon yoghurt cake
You know something’s a winner, don’t you, when you’ve adapted from our national treasure, Dame Alison Holst. As you’ll all know, I have a bit of a thing for old-school cook books and recipes. So you can imagine I could not leave Alison Holst’s Simply Delicious cookbook, circa 1975, behind when I found it for three dollars at a Star Boating Club book sale.
I don’t mean to imply, of course, that you need or want to be adapting Alison’s recipes. It’s just that the original of this one, Lemon Cream Cake, calls for a cup of cream. I like my cholesterol as much as anyone, but these days you’re just much more likely to have yoghurt in the fridge.
It’s a great cake for this time of year, when although the dark of winter is lifting a bit, you still want something moreish and warming. And, just to be helpful, lemons happen to be in season, so the rest is common sense. I whipped this up recently to go with a cup of tea following a family roast lunch; it’s so easy that you can get it in and out of the oven before you need to worry about getting any mains cooked.
I generously slathered this one with lemon icing and passionfruit pulp, but it also works very pleasingly with a little stewed fruit. It’s another of my lazy all-in-one bowl baking jobs, and perhaps this is what I like about it most of all.
- 2 eggs
- 1 cup sugar
- 1 cup plain yoghurt
- Grated rind of one lemon
- 2 cups self-raising flour, sifted
Pre-heat the oven to 180 degrees celsius. Grease a 23cm round cake tin and line the bottom.
Put the eggs, sugar and yoghurt into a medium-sized bowl. Beat them together until thick and creamy.
Sprinkle the lemon rind over the top and fold in the self-raising flour.
Bake for 45 minutes or until the centre springs back when pressed.
When it is cold, ice it if you fancy.