Sunday, 20 May 2012

Yogurt Lemon Drizzle for World Baking day

Well its World Baking Day , the idea being that you bake something, take a photo of it somewhere unusual and then tweet it using the #caking ! Well you all know me, anything for a bit of fun and also anything that involves baking is right up my street.

So this weekends bake of Lemon Drizzle Cake is my contribution, a deliciously light but moist cake with a good lemon flavour which features yogurt as an unusual twist on the norm.

Lemon Drizzle in the Greenhouse with tomato

  • 175g softened butter or quality vegetable margarine
  • 175g caster sugar
  • Zest and juice of 2 lemons - unwaxed
  • 120g natural yogurt
  • 2 large eggs - free range
  • 175g self raising flour
  • 3 tbsp granulated sugar
  • 2 tbsp icing sugar
  • 1/2 tbsp elderflower cordial
  • Cream your butter and caster sugar until light and fluffy
  • Oil spray a loose bottomed case tin and base line
  • Preheat your oven to 180C
  • Add the lemon zest and yogurt and eggs to the sugar / butter mixture
  • Mix well
  • Add the Flour and mix again, then spoon into your tin
  • Bake for 30-35 minutes until well risen and golden and cooked when tested with a cocktail stick
  • Now allow to cool slighty and then remove from tin
  • Meanwhile simmer the lemon juice and granulated sugar in a small pan until the sugar has dissolved and the volume reduced to a syrup
  • Using a cocktail stick prick all over the top of your cake and then pour on the syrup
  • Now cool fully
  • Once fully cooled, mix the icing sugar and elderflower cordial to make a runny paste, drizzle all over the top of your cake.

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