It's been just over a year now since I baked a cake properly for the first time. I wanted to put a stop to the hunger I felt after aikido training where a 'quick' drink at the pub started to turn into a waiting game for my stomach to await its late supper. So er, my solution was to bake cake for not only myself, but all the Hungry Aikido Boys too.
The trial cake was this 'Easy Lemon Drizzle Cake'. I've no idea why I called it that because it had other citrus flavours in too and had no icing on top! I remember it tasting too eggy and being a tad too soggy:
'Easy Lemon Drizzle cake' of September 2009
I very rarely make the same thing twice but I thought it was about time I did a 'real' lemon drizzle cake - in other words, what I hope you'll find is a tastier version!
Does this look a bit more like it?
I really hope it is...!
Lemon Drizzle Cake (butter free)
For a 13 x 8" baking tin (28 squares):
Juice of 3 lemons (approx 200ml)
Zest of 1 lemon
2 eggs
125g sugar
275g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
250g Greek yogurt
125ml groundnut oil
1 tsp vanilla essence
Drizzle:
175g icing sugar
Juice of 1 lemon
1) Whisk the eggs with the sugar, followed by the vanilla and oil.
2) Sift in the flour, baking powder and soda.
3) Mix in the lemon juice and zest. Fold in the yogurt.
4) Pour into a lined tin and bake at 180 degrees C for 30 minutes until lightly golden.
5) Meanwhile, sift the icing sugar into a bowl, then whisk in the lemon juice to create the icing.
6) Allow the cake to cool for at least 10 minutes before drizzling on the icing, then cool completely if possible before cutting into slices.
For a 13 x 8" baking tin (28 squares):
Juice of 3 lemons (approx 200ml)
Zest of 1 lemon
2 eggs
125g sugar
275g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
250g Greek yogurt
125ml groundnut oil
1 tsp vanilla essence
Drizzle:
175g icing sugar
Juice of 1 lemon
1) Whisk the eggs with the sugar, followed by the vanilla and oil.
2) Sift in the flour, baking powder and soda.
3) Mix in the lemon juice and zest. Fold in the yogurt.
4) Pour into a lined tin and bake at 180 degrees C for 30 minutes until lightly golden.
5) Meanwhile, sift the icing sugar into a bowl, then whisk in the lemon juice to create the icing.
6) Allow the cake to cool for at least 10 minutes before drizzling on the icing, then cool completely if possible before cutting into slices.
Other butter free baking recipes that might take your fancy.
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