LEMON CAKE WITH LEMON GLAZE

Ingredients

Wet:

• 2/3 cup / 165 ml vegetable or canola oil
• 2 eggs
• 1 ½ tbsp grated lemon rind (1 large or 2 medium lemons)
• ¼ cup / 65 ml fresh lemon juice
• 1 cup/250g plain yoghurt (Note 1)
• 1 1/4 cups / 275g caster sugar (superfine sugar, granulated ok too)

Dry:

• 2 cups/300g plain flour (all purpose flour)
• 4 tsp baking powder
• Pinch of salt

Glaze:

• 1 3/4 cup / 210 g icing sugar (powdered sugar)
• 1 tbsp lemon juice
• 1 1/2 tbsp plain yogurt

Instructions

1. Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Grease a 20 cm / 8” cake pan with butter.
2. Place Wet ingredients in a bowl. Whisk until combined.
3. Sprinkle over flour, baking powder and salt. Whisk until smooth - few small lumps is ok.
4. Pour into pan - it should be fairly thick but pourable (see video). Bake for 50 minutes or until a skewer comes out clean.
5. Remove metal ring and cool on rack then glaze.

Glaze:

1. Place ingredients in a bowl and whisk until smooth. Test down the side of the bowl to get the right thickness, using 1 tsp of yoghurt at a time to thin it out if required. Glaze should drip (slowly, because it's thick) but not be see through.
2. Place rack on a tray or baking paper.
3. Pour glaze over the middle of the cake, gently push towards the edges so it drips down the sides.
4. Let it set for 1 hour before transferring to a serving plate.
5. See note for how I did the lemon slices in the photos, and the alternative quick Cream Cheese Frosting.
6. source:https://www.recipetineats.com/lemon-cake/

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