Super Light Lemon Drizzle Cake
By wendymcc
1 Picture
Ingredients
- Juice and zest of 1 Large Unwaxed Lemon
- 150g Caster Sugar
- 160ml Low Fat Natural Yogurt
- 150ml Sunflower Oil
- 270g Self Raising Flour
- 2 Large Eggs
- 1 Tbsp Butter (For Greasing)
- FOR THE SYRUP
- 100ml Lemon Juice (About 4 Lemons)
- 75g Sugar
Details
servings 6
Level of difficulty Easy
Cooking time 55mins
Cost Average budget
Preparation
Step 1
Preheat oven to 160 Degrees C.
Grease a 20cm round tin with butter and line the base with baking parchment.
Step 2
Make the syrup by putting the lemon juice in to a small bowl and mixing in the sugar until dissolved.
Set aside to use at the end.
Step 3
In a large bowl put the Lemon Juice and Zest, Caster Sugar, Yogurt, Oil, Flour and Eggs.
Use a wooden spoon to mix everything together.
Step 4
Pour the mixture in to the prepared tin and bake in the middle of the oven for 55 minutes until risen and springy to touch.
Step 5
Stand the tin on a cooling rack.
Stab the cake with the wooden skewer to generate loads of holes on top.
Step 6
Slowly spoon the syrup mixture on to the cake whilst hot.
Step 7
Allow to cool down completely before removing from tin.
Grate a little zest over the top and serve.
YOU WILL NEED:
20cm Loose Bottom Round Tin
Baking Parchment
Wooden Skewer
Wooden Spoon
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