A few weeks ago I made this cake, on a night when I was to bring dessert to a friends house, of all things to happen I forgot to add sugar! I was thinking why isn’t this cake rising, and then it hit me! After it cooled, I tasted it and thought now what? I did manage to save it, I had some icing and I broke the cake up and made them into cake balls! They turned out fantastic, I would have much rather it turned out right the first time, but it was a good save!
Some of you may recognize the recipe, I used my lemon-strawberry-loaf-cake as a guide. I was craving a lemon cake, a moist and delicious and simple cake, and this is it!
It was sunny yesterday, so I took advantage of the lighting in my kitchen and made it again….this time not forgetting the sugar! So happy that I finally am able to share this with you, I hope you try it out yourself and let me know how you like it.
What you will need:
- 1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup lemon flavoured 6% yogurt (such as Astro)*
1 cup sugar
3 large eggs
zest of one lemon – about 1 tsp (optional)
juice of a lemon*
1 packet of vanilla sugar (comes in a 9g packet Dr Oetker or Ruff brand) or 1/2 tsp of vanilla extract
1/2 cup light tasting olive oil
For the Icing:
- 1 cup powdered sugar
2- 3 tbsp cream or lemon juice
Preheat oven to 325, grease the bottom of 10 or 12 inch round pan or any pan around that size will do, add a piece of parchment and cut around the sides to make a circle.
Combine the flour, baking powder and salt, set aside. In another bowl, combine yogurt, eggs, sugar, lemon zest, olive oil, lemon juice and vanilla sugar.
Cream or beat together the dry and wet ingredients until its well combined, half a minute or so. Pour batter into the pan.
Bake for 25 minutes until toothpick comes out clean (may take longer depending on pan or oven). Spread glaze over the cake, enjoy!
*You may use plain yogurt if you cannot find a natural thick lemon yogurt, such as Greek or Balkan.
*If you want a thicker glaze use cream, if you want a thinner glaze use lemon juice or milk.
* 3-4 tbsp worth of juice.