Lemon Yoghurt Drizzle Cake tastes as good as it looks! The drizzle on top is formed from a mix of granulated sugar and lemon juice and it's poured over the cake when it's still hot causing the sugar to crystalise and form a crunchy zingy crust.
- 3/4 cup of light tasting extra virgin olive oil
- 2 eggs
- 1 tablespoon of fine lemon rind
- 2 tablespoons lemon juice
- 1 cup of thick natural yoghurt
- 1 3/4 cups caster sugar
- 2 cups self-raising flour
Plus for the drizzle:
- 3/4 caster sugar
- 1/4 cup lemon juice
1. Preheat the oven to 180°C and grease a 24 cm cake tin (a loaf tin or fluted ring would also work fine).
2. Place all cake ingredients in a bowl and whisk to combine. That's it!
3. Pour into your chosen pan and bake on the middle shelf of your oven for at least 35 minutes. The different shaped pans will take a slightly different cooking time. You'll know it's cooked when a skewer pushed into the middle comes out clean.
4. Remove from the cake tin while still hot and place on a wire rack.
5. Mix together the sugar and lemon juice for your drizzle.
6. Spoon over the cake and allow the sugar to set.
7. Try and sneak a piece before the kids eat it all.
TOP LOCAL TIPS:
OLIVE OIL // I was looking for something a little lighter in taste for this one to have the buttery creaminess that olive oil gives to the cake without the peppery finish. For this I chose the Dawn View Extra Virgin Olive Oil from their 2021 harvest, this EVOO has a clean taste with only a light pepper finish.
LEMONS // Can be available all year round, but their main season is from June to August. If you're here in north east Victoria in Winter, you'll find boxes of them sitting at many front gates for the taking!
DAIRY FREE // Our son's dairy free and so we do a bit of experimenting with some recipes so he have them too. The use of olive oil in this cake instead of butter helps and surprisingly, the yoghurt can be substituted for coconut cream, which adds a tropical twist to the taste!