A wonderful zesty and moist Lemon Cake, topped with an Earl Grey Glaze
Author: Emma
Recipe type: Dessert
Serves: 6-8
Ingredients
11/2 cups (200g) wholewheat pastry flour
2 tsp baking powder
¼ tsp salt
1 cup (250ml) whole milk yoghurt
1 cup (200g) sugar (I used raw turbinado)
3 large eggs
zest of two lemons
½ cup (125ml) olive oil
1 tsp vanilla essence
For glaze:
juice of one lemon
3 tbsp very strongly brewed earl grey tea
¾ cup (90g) powdered sugar
Method
Preheat oven to 350F/180C
In a medium bowl, whisk together flour, baking powder and salt
In a large bowl, add sugar and lemon zest, using your finger tips, rub the lemon zest into the sugar until evenly combined (it should smell very lemony!)
Whisk the yoghurt, eggs, oil and vanilla into the sugar-zest mixture
Gently whisk the flour mixture into the wet mixture until fully combined
Pour the mixture into a lined loaf ton
Bake for 55-60 minutes until a knife comes out clean
Remove from the oven, and transfer to a wire rack to cool
While the cake is still warm, poke holes in its surface with a fork of toothpick
Squeeze the lemon juice over the cake
While the cake cools, make the icing:
Combine powdered sugar with warm tea
When the cake has cooled, pour the glaze over the top
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/lemon-cake-earl-grey-glaze/