Lemon and Yogurt Cake
Total cost (approx): $4.50
Ingredients:
For the cake
1/2 cup oil (I use canola oil, but use any oil you like or melted butter!)
1 cup sugar
1 cup plain yogurt
2 eggs (if you don’t have eggs, use 2 grated apples or flax eggs)
Zest of 3 lemons (hopefully you know someone with a lemon tree - they are everywhere in NZ atm!)
2 cups self raising flour (or 2 cup plain and 2 tsp baking powder)
A pinch of salt
For the syrup
Juice of 3 lemons (I got these for free)
1/2 cup sugar
Method
Whisk together oil, sugar, yogurt, eggs and lemon zest until combined.
Whisk in the flour and salt until just combined.
Pour into a greased and lined loaf pan or cake tin (21cm). Bake at 170 degrees Celsius for around 40-50 minutes, or until a skewer, when inserted in the middle, comes out clean!
Next make the syrup which is optional: combine the juice of the lemons and 1/2 cup sugar in a pot.
Heat it until the sugar has melted, and allow it to cool down for at least 5 minutes.
Pierce lots of holes in the cake and pour the syrup evenly over. Allow to sit for at least 10 minutes, for longer is better if you have patience (which I don’t hehe)
To make gluten free: use gf flour and 2 tsp baking powder, or ground almonds, 1tbsp cornflour and 2 tsp baking powder.
To make dairy free: use df yogurt or milk instead of yogurt.
To make vegan: use grated apples instead of egg and dairy free yogurt.
