Melt in the mouth and oh so simple lemon cake

Melt in the mouth and oh so simple lemon cake

Cooking time: Preparation time: 25 minutes. Cooking time: 40 minutes.
Serves 6.

This lemon cake melts in your mouth like no other, the combination of lemon and white chocolate makes for a lovely fresh and smooth cake – perfect for any occasion. In fact, it’s been voted my best cake yet by my work colleagues. It’s so quick and easy to make and the ingredients are all things you’ll be able to buy at your local shop, so you can throw it together at the last minute!

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Ingredients

Cake
85g (3oz) caster sugar
Zest of 1 lemon
100g (3 ½ oz) plain flour
1 tsp baking powder
2 eggs
90ml vegetable oil (sunflower oil or vegetable oil)
90ml 
yogurt

Drizzle Icing
75g (2 ½ oz) white chocolate, broken into pieces or grated
15g (1/2 oz) butter
juice of 1 lemon

Equipment

1 lb loaf tin or a 20cm diameter round cake tin with a solid bottom

Method

Preheat the oven to 180c and grease the tin.

For the cake, put the sugar and lemon zest in a large mixing bowl and rub together until the sugar turns slightly yellow.

Sift the flour and baking powder into this sugar mixture and stir to combine.

In a separate bowl, whisk the eggs and then whisk in oil and yoghurt.

Stir this egg mixture into the dry ingredient using a fork, until smooth.

Pour the mixture into a greased tin and cook for 40 minutes until it is risen and is golden and a knife inserted comes out clean.

Meanwhile, get going on the icing.

Put the chocolate a bowl and microwave for about 30 seconds until melted, if the mixture is not completely melted and smooth put it back in the microwave for another few seconds until it is completely melted, but be very careful not to burn it.

Add the butter to the melted chocolate and stir these together.

Stir the lemon juice into this chocolate mixture, the consistency will be quite runny and may appear a little separated.

When the cake is ready, remove it from the oven and let it cool for just 5 minutes before turning out of the tin on to a plate and pouring over the icing immediately. T

his icing is supposed to be very liquidy, so you should expect it to run over the edges of the cake.

Leave to cool, the icing will cool and solidify on the cake.

Listen to the recipe podcast:

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