“when life gives you lemons, make lemonade.” or Jo Blakie's Lemon and Yoghurt Cake

I'm not overly into baking. I hate the mess that is left at the end. But when things taste this good I can make an exception. I made this cake using lemons from my own Lemon "Meyer" Tree. The Meyer is particularly hardy and does well in cold climates like Dunedin although will need a bit of protection from the frosts in the form of a shade cloth.

Ingredients

1 3/4 cups of sugar

2 lemon rinds

2 eggs

1 cup oil

1/2 tsp salt

1 cup unsweetened yoghurt

2-3 tbsp lemon juice

2 cups self raising flour (plain flour +3 heaped tsps baking powder)

icing sugar

set oven to 160 degrees celcius

In a food processor put:

sugar, lemon rinds then mix

then add eggs, oil and salt and mix till thick and smooth (3ish mins on high speed)

add yoghurt, lemon juice then mix

added sifted flour (the more you sift the flour the lighter the cake will be) and blend mixture using several pulses (only enough to mix in flour - this keeps it light)

pour into loaf tin and bake at 160 degrees celcius for 45mins.

check that it is cooked right through with a skewer (should come out clean)

may need 5-15 extra minutes depending (you could also put it on fan bake at this stage) 


ice with a lemon icing or sprinkle over icing sugar.