Lemon Yogurt Cake

Published 22 January 07 11:05 AM

I'm starting a new tradition for this blog: Monday recipes. Inspired by grand cooking plans I come up with all week, but only get around to making on Sunday afternoon. This week we have:

Lemon Yogurt Cake with Marscapone 

(recipe based on one from the Restaurant Widow, but altered) 

Ingredients:

Slightly less than a cup of natural yogurt
1 tbsp cream
12 tbsp melted butter
4 eggs
zest from 1 lemon
2 cups plain flour
1 tsp baking powder
1 cup sugar
pinch of salt

(for the syrup)

1/2 cup lemon juice
splash of vodka (lemon flavoured if you have it)
1/2 cup caster sugar

(for the marscapone)

however much marscapone cheese you have lurking in the fridge/ 1 small container

Instructions: 

Preheat oven to 160 degrees celsius. Grease muffin tins (2 trays with 6 holes in is ideal).

Mix yogurt, cream, lemon juice, butter, eggs and zest in one bowl. In another bowl, mix the flour, baking powder, sugar and salt. Add the wet ingredients to the dry ones, stirring together until you have a moist-ish batter. Spoon dollops of batter into the muffin tins. Bake for 25 minutes (until the batter is set and properly cooked, but before the top starts browning).

While the cakes are baking, make the syrup by combining the ingredients in a small saucepan and stirring over a low heat until the the sugar has dissolved. Leave to cool.

Take cakes out of oven, leave to cool for 10 minutes. Remove from tins, placing cakes upside-down on a wire rack. Using a pastry brush, baste the bottom of the cakes with the syrup. Leave for a bit, then turn the cakes and baste the top. Repeat if you feel the urge.

There should still be some syrup left over. Mix it in with the marscapone cheese, then serve the cakes with a dollop of the marscapone on top.

Eat cake! 

by Karen.Hall
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Comments

# Sanna said on January 24, 2007 12:54 PM:

Good idea - I would recommend pricking the cakes with a toothpick or something before basting with syrup - that way they'll be moister throughout (returning to the original Nigella recipe for a moment...).

Nigella Lawson would have to be my favourite philosopher: you don't have to *be* a domestic goddess, it's enough to *feel* like one! ;-)

# Lisa said on February 29, 2008 5:06 PM:

Great recipe!

But does 12 tbsps of butter translate to an easier measure?  Is it about 250g?

(Bummed that I just went to shops and bought lemons, marscapone and yoghurt and realised I havehardly any butter).

# Karen.Hall said on March 2, 2008 3:41 PM:

For me 12 tbsps is the easier measure, as I don't have any kitchen scales! I think it translates to 175g, but keep an eye on the consistency of the batter - the butter, eggs and yoghurt should be enough to make the mixture moist but not runny.

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About Karen.Hall

I've recently submitted my PhD thesis, titled 'Discovering the Lost Race Story: Writing Science Fiction, Writing Temporality', for examination. In the meantime, I'm teaching in the discipline of Communication Studies at UWA and starting a new project on medievalism and media through a Whitfeld Fellowship.