Lemon Cake
Ingredients
- unsalted butter
- 120g
- granulated sugar
- 155g
- plain flour
- 180g
- baking powder
- 1 tsp
- eggs (medium)
- 2
- plain yoghurt
- 1 tbsp
- lemon
- 1
- icing sugar
- small amount
- dish
- 15cm diameter 6cm height round
Preparation
Heat the oven to 180 degrees centigrade.
Line the cake tin with cooking paper cut to fit.
Leave the butter, eggs and yoghurt out to warm to room temperature.
Mix the flour with the baking powder.
Wash the lemon well and zest. (Only the outer yellow zest. The inner white has a bitter flavour.)
Method
1
Beat the butter in a bowl until it is light and creamy.
2
Add the granulated sugar and beat until it becomes a whitish colour.
3
Beat the eggs well in another bowl and add a little at a time to the butter and sugar mixture.
4
Sieve the flour into the mixture in three stages.
5
Add the yoghurt and lemon zest and mix.
6
Pour the mixture into the prepared cake tin.
7
Bake at 180 degrees centigrade for 30 minutes, then reduce the heat to 160 degrees for another 20 minutes or so. When a skewer comes out clean it's ready. (If it appears to need a little more baking, extend the time. If the top appears to be burning, cover with aluminium foil.)
8
When cooked remove from the cake tin and while still hot, squeeze the juice from a lemon cut in half over the cake and dust well with icing sugar. (You can also pour over lemon juice and sugar mixed in advance.)