Not as complicated as it sounds. Basically a lemon drizzle cake, with yogurt and sugar syrup as drizzle. Super soft, airy and fluffy. Tik tok, time for tea!
Course Breakfast, Tea Time
Cuisine International
Keyword Cake, Lemon
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 1loaf
Calories 2414kcal
Author SforB
Ingredients
180gAll-purpose flour
2tspBaking powder
1/2tspSalt
Zest of 1 Lemon
160gCaster sugar
50gVegetable oil
65gUnsalted butter
2Eggs ,large
150gGreek yogurt
Lemon sugar syrup
Juice of 1 Lemon
4tbspIcing sugar
Instructions
Preheat the oven to 170 degrees Celsius fan-assisted. Grease and line / flour a loaf tin - I used a 8.5x4.5 inch tin.
Mix the flour, baking powder and salt together in a bowl with a fork. In another bowl, mix the lemon zest and caster sugar together. Leave both bowls aside.
Heat the butter in a microwave for 20 seconds (800W), just to softened / briefly melt. Add the butter, vegetable oil, sugar and zest into a mixing bowl. Whisk to fully incorporate, around 2-3 minutes.
Add the eggs in one at a time, as you whisk to incorporate before adding the next. Add the Greek Yogurt in and whisk gently until the batter is smooth.
Sift all the remaining dry ingredients into the mixing bowl. Gently fold with a spatula to incorporate, do not over-mix the batter. It is fine that the batter may look just a little lumpy from the yogurt.
Pour the batter into the prepared tin and smooth out the top of the batter with the spatula. Bake in the preheated oven for 50 minutes, or until a clean toothpick comes out when you insert it in the center of the cake. *
Gently remove cake from the baking pan onto a wire rack. Immediately drizzle the lemon syrup or apply with brush all over the warm cake. Leave to cook completely.
Notes
* the cake will rise quite a bit, so leave around one inch of the baking pan unfilled. The whole batter fit nicely into my baking pan (8.5 x 4.5 inch).Volume to metrics Conversions can be found here.