You know how sometimes, in the kitchen, things just magically come together and your dish comes out perfect? It's a beautiful rarity, and this recipe was one of those beautiful moments in time. The first time I made this, I based it off a recipe I found in an old 1990s Womens Weekly cookbook but tweaked it - as I have a wont to do (I can't ever follow a recipe perfectly) - and somehow, it just turned out as the fluffiest, most gorgeous, tart cake ever!
Since that initial moment of fortuity, I have replicated this cake over and over - and I think it may be impossible to screw up. It's well loved by the parentals, by people at work, by myself as something to enjoy with a cup of tea, or on its own just because. And after baking this cake about 10 times, I think it may be time to share the love with you all...
1 cup Greek yoghurt
1 cup caster sugar
2 lemons, zested + juiced
Additional 3 teaspoons lemon juice
2 cups self raising flour
1/2 teaspoon salt
3/4 cup vegetable oil
1. Preheat oven to 180 degrees, and grease a bundt tin (or ordinary cake tin).
2. In a bowl, whisk together the oil, eggs, sugar, lemon zest and lemon juice.
3. Add the remaining ingredients, combine well with a wooden spoon.
4. Pour into the cake tin, tap a few times sharply on the kitchen bench to remove any air bubbles, and then into the oven for 30 minutes.
5. Check the cake after 30 minutes, if the skewer comes out clean, then it is done. Remove from oven and leave to cool in tin.
6. Turn out, dust with icing sugar, or enjoy plain. Or if you want to be super indulgent, drizzle with a mix of icing sugar and lemon juice!
It's another typical recipe of mine in that it uses one bowl, doesn't require creaming of butter, etc. It's a pretty simple cake to just whip up, and I've made it with flavoured yoghurt too, and it's been perfectly good - just not as tart or citrus-like.
Give this cake a try - I'd love to hear what you think!