Lemon Cake with Earl Grey Glaze
 
Prep time
Cook time
Total time
 
A wonderful zesty and moist Lemon Cake, topped with an Earl Grey Glaze
Author:
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
  1. Preheat oven to 350F/180C
  2. In a medium bowl, whisk together flour, baking powder and salt
  3. 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!)
  4. Whisk the yoghurt, eggs, oil and vanilla into the sugar-zest mixture
  5. Gently whisk the flour mixture into the wet mixture until fully combined
  6. Pour the mixture into a lined loaf ton
  7. Bake for 55-60 minutes until a knife comes out clean
  8. Remove from the oven, and transfer to a wire rack to cool
  9. While the cake is still warm, poke holes in its surface with a fork of toothpick
  10. Squeeze the lemon juice over the cake
  11. While the cake cools, make the icing:
  12. Combine powdered sugar with warm tea
  13. 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/