The flavour of lemon lives not in the juice but in the volatile oils in the zest. Put only lemon juice into a cake batter and you get acidity without any smell of lemon. Take care not to grate into the white pith, which is bitter.
Ingredients
For the cake
For the glaze
Method
-
Beat the eggs
Beat the eggs and sugar for 5 minutes, until pale.
-
Add the liquids
Add the oil, yoghurt, lemon zest and lemon juice and mix.
-
Add the dry ingredients
Sift in the flour and baking powder and fold with a spatula. Do not over-mix.
-
Bake
Pour into a buttered loaf tin and bake at 175 degrees for 40 minutes. A knife should come out clean.
-
Make the glaze
Mix the icing sugar and lemon juice to a pourable consistency.
-
Glaze
Once the cake has cooled a little, drizzle the glaze over and leave 10 minutes for it to set.
Tips
- Do not grate into the white pith of the lemon, it tastes bitter.
- Do not over-mix the batter; once gluten develops the cake turns tight and rubbery.
- Do not pour the glaze on a hot cake, as it melts and sinks in.
Nutrition
280
kcal
5 g
Protein
12 g
Fat
40 g
Carbs
24 g
Sugar
1 g
Fibre
Values are per serving and approximate.