23 August 2009
Its lemon time again, although my lemon tree has let me down this year. Fortunately, my sister-in-law's tree has a good crop and she has been keeping me supplied.
Yesterday I made this lovely Greek yoghurt and lemon cake. It is so moist and delicious and lemony that I had to share.
Ingredients (serves 8)
• 125g butter, softened
• 1 cup caster sugar
• 1 lemon, rind finely grated
• 2 eggs, separated
• 1 cup Greek-style yoghurt
• 1/4 cup milk
• 2 cups self-raising flour, sifted
• 1/2 cup almond meal (ground almonds)
• Lemon icing
• 2 cups pure icing sugar, sifted
• 1 lemon, rind finely grated, juiced
• 2 teaspoons butter, melted
1. Preheat oven to 180°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
2. Using electric beaters, cream butter, sugar and lemon rind on high speed until pale and creamy. Add egg yolks, 1 at a time, beating well after each addition. Combine yoghurt and milk in a jug. Fold flour, almond meal and yoghurt mixture, 1 at a time, into butter mixture.
3. Using electric beaters, beat eggwhites in a bowl until soft peaks form. Stir one-quarter of the eggwhites into batter. Gently fold in remaining eggwhites. Spoon into prepared pan. Bake for 45 minutes. Reduce oven to 160°C and bake for a further 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely.
4. Make lemon icing: Combine icing sugar, 2 tablespoons lemon juice and butter in a bowl. Beat with a wooden spoon until smooth. Drizzle lemon icing over loaf. Sprinkle with lemon rind and serve.
The recipe came from the Taste.com.au website.
Luckily, my three citrus trees, lemon, orange and lime, are all covered in masses of tiny flower buds so next year there is going to be a bumper crop at our place.