Whip up a zesty lemon cake

21:52, Mar 06 2012
DELICIOUS: Cream goes well with this lemon yoghurt cake.

This is a great go-to recipe. It is very quick and simple to prepare (you can literally get the cake in the oven within five minutes of starting) and, most importantly, makes a delicious, moist cake.

Served warm with whipped cream or icecream it makes a great dessert, or it is equally enjoyable cooled then dusted with icing sugar (or iced if you prefer) and served with tea or coffee, or packed in lunches.

Because this cake contains oil rather than butter, it is very easy to mix, either in a food processor, or in a bowl using a whisk or fork. For quick and even cooking, we usually use a ring tin, but if you like you can bake it in a regular 21-centimetre round tin, instead.

Lemon Yoghurt Cake

a 21cm ring cake:

1 1/2 cups sugar

Rind of 2 lemons

2 large eggs

1/2 cup canola or other light vegetable oil

1/2 tsp salt

1 cup yoghurt

2-3 Tbsp lemon juice

1 1/2 cups self-raising flour

oven on to 190 degrees Celsius, or 180C if using a fan oven.

you are using a food processor, put the sugar into the (dry) bowl with the metal chopping blade. Peel all the yellow peel from the lemons, using a potato peeler, and add to the bowl. Run the machine until the lemon peel is finely chopped through the sugar.

Add the eggs, oil and salt and process until thick and smooth, then add the yoghurt and lemon juice and blend enough to mix. Use any kind of yoghurt - plain, sweetened or flavoured. (If you use flavoured yoghurt, choose a flavour that will blend with the colour and flavour of the lemon.) Add the flour and process just enough to combine with the rest of the mixture.

To mix by hand: grate all the coloured peel from the lemons into a large bowl. Add the sugar, eggs and oil, then whisk together. Add the salt, yoghurt and lemon juice and mix again. Sift in the flour, then mix gently until just combined.

Pour cake mixture into a non-stick sprayed and floured ring pan (which holds seven cups of water). Bake for 30 minutes, or until the sides start to shrink, the centre springs back when pressed, and a skewer comes out clean. Leave to cool for about 10 minutes before turning carefully out onto a rack.

Serve sprinkled with a little icing sugar, and topped with whipped cream if you like.