This was a culinary experiment that turned out so, so right.
The second I started making it through to baking and the aromas coming off it, I knew it was a recipe that I had to share the recipe with you.
This is a lemon drizzle cake with a difference.
A sweet and deliciously moist cake made by substituting half the butter with yoghurt it's almost healthy too. Deliciously zingy the fresh lemon taste topped with sweet sticky icing for a final touch is too good to resist.
I guarantee you could finish the one thing in one sitting. That's if the rest of your friends and family don't get there first.
On the outside it looks innocent enough. Just your average tea cake...
But don't be fooled.
Cut that thing open!
And take a look inside ...
Take a bite and revel in your genius.
Trust me, you’ve never tasted a lemon cake like this one.
I demand that you make one at once!
You’ll need:
Ingredients
175g unsalted butter175g caster sugarGrated zest & juice of 2 lemons120g Greek yogurt - low fat if wanted 2 large eggs, beaten175g self raising flour150g icing sugar, sifted1⁄2 tablespoon water
Method
1 Right, let's get cracking! Pre-heat the oven to 180°C/Gas Mark 4.Grease and line a cake tin.
2 Cream together the butter and sugar in a bowl until light and fluffy, adding in the zest of your lemons, yoghurt and eggs alternately with table spoons your flour. You should be left with a deliciously smooth and creamy batter - if it's a bit thick a drop or two of milk will help sort it out.
3 Spoon into your baking tray, making sure the surface is even and bake in the oven for 35 minutes or until golden brown
4 Transfer to a cooling wire.
5 In a small bowl mix together the icing sugar, water and juice of the lemons. Pour liberally over the cake and allow the lemony glaze to penetrate.
Serve whilst still warm with cups of tea and fresh fruit.
