|Here the cake is topped with a dusting of icing sugar.|
I tried this recipe because it does not require a mixer. I can't lift the mixer out of the cupboard, but I want cake! I NEED cake!
This cake is not overly sweet and it is delicious with a cup of coffee or tea.
1 1/2 cups flour
2 teaspoons baking powder (bicarbonate of soda)
1/2 teaspoon salt
1 cup plain full-fat yogurt
1 cup sugar
3 extra large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon good vanilla extract
1/2 cup vegetable oil (not olive oil)
Add oil and mix in.
Add sifted dry ingredients and fold in gently until just mixed.
Pour mixture into a greased, lined 8 1/2 by 11 inch pan.
Bake at 180 C or 350 F for about 25 minutes. Check that it is done by pressing lightly on the top. If it springs back, it is done.
While the cake is baking, make a syrup from 1/2 cup of lemon juice and 1/2 cup sugar.
Put both ingredients in a pan and bring to a gentle simmer. Remove from heat.
While the cake is still warm, pour the lemon syrup over the top. Allow to cool and serve.