Without a doubt, citrus cakes are my absolute favourite! They are simple looking cakes, rustic you could say, however bursting with pleasurable tangy refreshing light flavours. These are the types of cakes where it is impossible to stop at one slice.
I remember as a young child I would devour my Mum’s Lemon & Orange cake; itching for another slice, plotting for a third – all while still munching on the last mouthful of the first. Just the thought of it now makes my mouth water. However, this is not the cake I intend to share with you today. No, I am sharing a different mouth-watering citrus cake recipe – one that I have baked a million times over and will continue to bake a million times more. Perhaps this will be the cake recipe that my kids reminisce about from their childhood. It is my very own Lemon Cake recipe.
The first time I made this cake – I remember I was experimenting; I had researched many Lemon Cake recipes and discovered that there was a plethora of variations. I began to play, tossing up whether to mix the eggs first with or without the sugar and a paddle or whisk attachment; whether to make it unbleached self-raising flour or unbleached plain flour with just a teaspoon or more of baking powder. All these questions I asked & managed to resolve with a few attempts – I had not long achieved satisfied results, and there was born a Lemon Cake that I love to share with family, and now with you my friends.
Mouthwatering Lemon Cake
Did I mention that this is a very easy cake to prepare? I can see a smile developing on your face. Haha. It is very very simple to make indeed. Its important to have a few of these easy cakes in your repertoire. You never know when you have to bake up something for afternoon tea on a short minutes notice. I often bake this one to share with participants the morning of workshops and cooking/baking classes at my little cooking school, The Village Cooks. It is a lovely way to welcome new and returning guests, and eases us all into the class with coffee & tea in hand.
I have posted many pics of this cake on my Instagram feed and it always receives many likes and comments. I have been asked numerous amounts of times whether I could please share the recipe. I have said yes every time and just forgotten to do so, but not this time! Here it is below. Enjoy. Have with an espresso or a cup of tea, and if you bake it early enough when no-one is around, you can be sure to have two slices (or three) guilt free. Ha!
10 to 12
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
250g Greek Style Natural Yoghurt (I use my own homemade thick yoghurt)
3 (each) Free Range Eggs, whole
Fine zest of 2 Lemons
2 tblsps of lemon juice (strain the freshly squeezed lemon juice)
112ml Sunflower Oil
225g Castor Sugar
180g Plain Flour (unbleached is best)
14g Baking Powder
Pure Icing Sugar for Dusting
- Preheat oven to 180°c (conventional oven). Grease and line with baking paper 20cm round cake pan.
- In an electric mixing bowl with a paddle attachment (I use Kitchen-Aid), mix the eggs on medium speed for 30 secs. Then add the castor sugar and mix for another 1 minute.
- Add to the bowl the oil, yoghurt, lemon zest & juice, and beat on medium speed for 1 minute until smooth.
- Sift the flour and baking powder into the bowl, and beat on medium speed until well combined – approx. another minute.
- Pour batter into prepared cake pan and bake in preheated oven for 45-55 minutes, or until a skewer is removed from the cake clear. Allow to rest in the cake pan for 5 minutes.
- Remove cake from pan and cool on a wire rack. Dust with pure icing sugar and serve – a dollop of double cream if you’re feeling particularly naughty!