Wednesday, 2 September 2015

Lemon Yogurt Loaf Cake

Taste can distinctly be divided in seven categories sweet, sour, pungent, astringent (drying), salty, bitter and umami (meaty). Ever since I can possibly remember, my absolute favourite taste has been sour a.k.a tangy or tart.

Sour fruits, candy, snacks, foods and dessert you name it and I love it ;-)

Whilst a major chunk of people prefer chocolate based desserts, I admit that I do not, give me a lime/ lemon/ orange/ berry based dessert any day over a chocolate one and I'm a happy bunny.

I often prepare chocolate based desserts for a get together with friends and enjoy making it, but my heart and palette are happiest making and devouring a tart and juicy lemon cake/ bar/ cookie/ tart..... you get the drift. I like lemons so much , that when I started to write my own collection of recipes the first in the book is this very recipe that I will share with you today.

The weekend before last I had on hand a few more limes than usual and also a full pot of yogurt, coupled with an afternoon all to myself (a rarity for a toddlers mum), and as I was updating my handwritten book of recipes, I came across this one that I had made many years ago. It makes a yummy and tangy lemon loaf :-)

So without further ado, this ones for all you lemon lovin' folks, make it today and have it with a mug of chai (milky tea) of freshly brewed coffee.

Serves 6 to 8

You will need:

For the Cake
3/4 cup unflavored oil
2 eggs
1 tbsp lemon rind
2 tbsp lemon juice
1 cup plain yogurt
1 & 1/2 cups sugar
2 cups flour

For the glaze
3/4 cup caster/ superfine sugar
1/4 cup lemon juice


For the Cake
- Take a fairly large mixing bowl put in all of the above ingredients

- Gently stir with a spatula until well combined, donot over mix the batter, a few lumps are fine.

- Pour into a prelined baking loaf tin

- Bake in a preheated oven @ 180 degrees Celsius for 40 - 45 mins.

For the glaze
- As the cake is cooling poke in some holes all over it with a raw spaghetti or toothpick

- In a bowl mix the sugar and lemon juice until homogeneous and pour over the cake while its still warm.

- Transfer the cake onto a serving dish, cut into slices and serve.


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