This cake was a bit of a last minute decision, as I wanted to do some baking over Easter weekend but didn't have enough butter for my usual lemon drizzle cake (a rare occurrence in Miss P's kitchen!). So I tried out this recipe by Ina Garten that uses yoghurt and oil instead of butter, and was pleasantly surprised at how moist it turned out. Plus, if it's got yoghurt in it's kind of healthy, right? Right. Give it a go.
210g plain flour
2tsp baking powder
1/2 tsp salt
250g fat free yoghurt (you can use plain but I had vanilla flavour so used that)
270g caster sugar
The grated zest of 2 lemons
1/2 tsp vanilla essence
8tbsp vegetable oil
The juice of 1 lemon
1. Pre-heat oven to 180C/Gas 4. Grease a loaf tin and line the base with greaseproof paper.
2. Sift together the dry ingredients into a bowl. In another bowl, whisk together the eggs, yoghurt, 200g of the sugar, lemon zest and vanilla.
3. Slowly whisk the dry ingredients into the wet.
4. With a rubber spatula, fold the vegetable oil into the batter. Pour into the prepared tin and bake for approx 50 minutes.
5. Meanwhile, mix together the lemon juice and remaining sugar.
6. When the cake is cooked, leave to cool in the pan for 10 minutes. Then remove from tin and place on a wire rack over a baking tray.
7. Make small pricks with a skewer, and pour over the sugary glaze. Leave to soak in. In fact, this cake is even better the day after baking, as the lemon juice gets fully absorbed.
Butter free goodness! Now there's an Easter present for you all! x