This is the yummiest, moistest, softest, easiest lemon cake i've ever tasted. Pam flicked it over to me after RPM one morning and i wolfed it down before i even got out of the car park. I baked it the next weekend using our endless supply of Vaalia French Vanilla yoghurt and Don, Donna, Dean and I consumed half the cake in about 4 minutes. Amazing. And how adorable is the napkin it sits on? My nana gave them to me. No doubt from the moth-ball cupboard so I won't poison my guests with them, but if you're into learning scientific names of grapes and vines while you fres, these are the napkins for you.
INGREDIENTS
1.5 cup caster sugar
2 eggs
1 cup rice bran oil
1 cup vanilla yoghurt
Grated rind of 2 lemons
2 cups self raising flour
2 tbsp fresh lemon juice
Icing sugar to dust
Baking paper
Either round or square 20cm cake tin
Whisk
METHOD
1. Preheat oven to 180 (160 if fan-forced)
2. Grease baking tin and line with paper
3. Whisk together sugar, eggs, oil, yoghurt and lemon rind
4. Fold in flour with wooden spoon and 1/2 tsp of salt
5. Stir in lemon juice
6. Bake 45 mins or until a bit firm when you touch it. Shouldn’t wobble lot
7. Cool for 5 mins and then turn out onto plate
8. Dust with icing sugar
1.5 cup caster sugar
2 eggs
1 cup rice bran oil
1 cup vanilla yoghurt
Grated rind of 2 lemons
2 cups self raising flour
2 tbsp fresh lemon juice
Icing sugar to dust
Baking paper
Either round or square 20cm cake tin
Whisk
METHOD
1. Preheat oven to 180 (160 if fan-forced)
2. Grease baking tin and line with paper
3. Whisk together sugar, eggs, oil, yoghurt and lemon rind
4. Fold in flour with wooden spoon and 1/2 tsp of salt
5. Stir in lemon juice
6. Bake 45 mins or until a bit firm when you touch it. Shouldn’t wobble lot
7. Cool for 5 mins and then turn out onto plate
8. Dust with icing sugar
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