1 cup plain, unsweetened yogurt
2 eggs
1/3 cup (80ml) canola oil
finely grated zest of 2 lemons
juice of 1 lemon
1 teaspoon vanilla extract
1 cup (200g) granulated sugar
½ cup (120ml) limoncello – I used homemade
2 cups (280g) all purpose flour
1 ½ teaspoons baking power
½ teaspoon baking soda
pinch of salt
Glaze:
¾ cup (105g) confectioners’ sugar
½-1 tablespoons lemon juice, more if necessary
Cake: preheat oven to 180°C/350°F. Butter a 20x30cm (8x12in) baking pan.
In a large bowl whisk together the yogurt, eggs, canola oil, lemon zest and juice. Add vanilla, sugar and limoncello and mix well.
Combine flour, baking powder, baking soda and salt and stir into the yogurt mixture. Do not over mix. Pour into prepared pan. Bake for 20-25 minutes or until golden and risen and a skewer inserted into centre of cake comes out clean. Cool completely in the pan over a wire rack.
Glaze: sift the confectioners’ sugar into a small bowl and gradually add the lemon juice, mixing until you get a drizzable consistency. Pour over the cooled cake. Set aside for 20 minutes for glaze to set.
Serves 20
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