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Lemon cake

1 ½ cup Soft cake and pastry organic flour
2 tsp baking powder
Pinch of salt
1 cup of yogurt
1 cup of sugar
3 large eggs
2 tsp of lemon zest (from 2 lemons)
½ tsp vanilla extract
½ cup of oil (lightweight oil such as sunflower or canola oil)

Lemon syrup:
1/3 cup of lemon juice
1/3 cup sugar

Weight all the ingredients and make sure the eggs are at room temperature. Preheat the oven to 175°C top/bottom heat or 165 fans forced. Prepare the mould - grease the mould with butter and dust with flour. Sift flour, baking powder, and salt together. Whisk together yogurt, sugar, eggs, lemon zest, and vanilla extract. Whisk dry ingredients to the wet very well. Lastly, fold oil into the batter with a spatula only.
Pour in the prepared mould and bake for 40-45mins. While is the cake in the oven prepare the syrup. Mix sugar with the lemon juice in a small saucer and bring to boil. Leave it to cool down.

Towards the end of the baking check the cake with a wooden stick, if it comes out clean and dry, the cake is ready to be taken out of the oven. Leave it to cool down for 10 mins and then unmould, pour the lemon syrup over the cake and leave it cool down before cutting. Enjoy!