So what transforms a simple Lemon Yoghurt Cake into something spectacular? Candied lemon slices, placed concentrically giving the illusion of lace.
This cake is moist and light thanks to the yoghurt it contains. Greek yoghurt is best for this recipe, it will impart a creamier texture and tartness, however you can use any plain or natural yoghurt (I used natural).
A work colleague sent me this recipe as they knew i had a glut of lemons on my tree. I also added extra lemon rind to my cake (I used 2 Tablespoons of Lemon rind instead of the stated 2 teaspoons- if you are going to add extra just make sure your lemons are very ripe and have a very yellow rind).
I used my Borner V-slicer to cut the lemons on the thinnest setting- it gave me perfect, super thin slices. I love my Borner V-slicer! The thinner you cut them, the less time they take to boil until translucent, and the prettier and more delicate they look.
On the suggestion of another work colleague, I’m going to try this same recipe with oranges, i think it would be equally delicious, and i think the orange rind would be equally stunning.
Be sure to watch this cake in the oven, make sure it does not burn- It is a very light coloured cake and any overcooking will be noticeable. (Don’t get distracted doing the laundry like I did)
Cake is done when a skewer inserted into the centre comes out clean, or you will be able to tell it’s cooked by the firmness of the cake.
- 100 grams Unsalted Butter, softened
- 110 grams Caster Sugar
- 2 eggs
- 180 grams Greek Yoghurt (plain or natural are fine too)
- 2 teaspoons finely grated Lemon Rind (extra if desired)
- 175 grams Self Raising Flour, sifted
- 165 grams Caster Sugar
- 80 mls water
- 2 small lemons, very thinly sliced
- Preheat the oven to 180 degrees Celsius, Fan Forced.
- Line a 20 cm springform cake tin with baking paper. Line both the base AND the sides. You can use a little grease (butter, coconut spray or similar) to make the paper stick to the sides.
- Cream the butter and sugar with an electric beater.
- Add the eggs one at a time, beating after each addition.
- Add the yoghurt and the lemon rind and gently beat or stir until well combined.
- Fold in the sifted flour and stir until just combined.
- Spoon the mixture into the cake tin, smoothing the top down with a spatula.
- Bake in the preheated oven for 25-35 minutes until either a skewer comes out clean, or cake is firm in the centre.
- Place sugar and water into small saucepan on medium heat.
- As soon as sugar is dissolved, place the lemon slices into the saucepan and bring to the boil.
- Boil until the white of the rind becomes translucent. The thinner the slices, the quicker it takes.
- Carefully remove from the saucepan and place flat on a plate until you are ready to use.
- Decorate the cake in any pattern you like.