Very easy and light sponge cake. I always make it a round ring type tin (so it doesnt sink in the middle and it cooks to perfection) Never had a flop yet, and I make this weekly as my kids and friends love this one
Ingredients
3 eggs
200g sugar
100g soft or melted butter
1 yoghurt - 125g (lemon, strawberries or plain yoghurt work best)
170g plain flour
pinch salt
1 sachet baking powder - 2.5 tsps
1 lemon
To make:
Preheat oven 170º.
Firstly peel rind of lemon, no pith, and place the lemon rind in bowl with sugar. Blitz speed 5-10 about 20 seconds. Add eggs and program 2 mins 37º speed 3. Then add butter and yoghurt, mix 15 seconds speed 3. Add flour, pinch salt and baking powder and mix 12 seconds speed 2 and 1/2.
Pour into greased and floured ring type cake tin. I sometimes use a silicone one, which is ever so easy to turn out on the plate, however the colour isnt as nice as when baked in tin one.
Bake 30 mins on 170º
Then when turned out on plate, squeeze lemon juice into a dish, and add 50-100g of sugar. And baste over cake. This is the bit the kids love best as the sugar is crunchy and yummy.
members' commentsCP - this cake is just the antz pantz, ohh so delicious -- think I'll skip lunch and have another slice of this instead. I had half a lemon sitting on the bench, so added the zest of that as well at the beginning. This will definitely become a regular. The consensus on the flavour was like having "a crepe sprinkled with lemon and sugar". We all loved it, and it was very moist too.
Caroline J - I didn't have a ring tin (and am impatient) so I have a cupcake version of these in the oven now. Oh wow, divine!! I used a lemon meringue diet yoghurt, and they are delicious as cupcakes.
maddy - Oh Bron, we really loved this! I think the lemon/sugar syrup really elevates this cake. I did use 100g sugar for the lemon syrup as the lemon I had was exceptionally tart! I used greek yoghurt and baked for 35 mins in my oven. Will definitely make again, thanks.
Berry - It is just fantastic. I've just made it for the second time .... first time was yesterday ..... should I admit there's only 2 of us? Probably not!
CC - This is a great recipe. I've passed it into friends who don't own TM's because they were impressed by tasting my cake.
Judydg - Just enjoying a slice of this with a cup of tea - divine!
KerrynN - I've used sour cream and a little milk (about 30g). It's in the oven now. Yummy! Very moist, with a lovely subtle flavour. I hope the kids don't like it.
johnro - this was delicious - as mentioned so easy and suitable to devour warm or cold. As the pic testifies, the only yoghurt in the house so picked 2 passionfruit and stirred through yoghurt before adding to mixture in thermie. So moorish, thanks Bron for the recipe and all those who brought this thread to my attention! Also made a batch of cupcakes using this recipe.
JD - Agree with everyone, it's a winner.
salval - DELICIOUS!!!!! Thanks for this easy, peasy, lemon-squeezy cake recipe.
Chelsea - I've made this twice now. The first time I used melted butter and it was lovely but a little heavy. Yesterday I used soft butter (left at room temperature for an hour) and it was very light and fluffy. Very yummy!
ES - I made this with gluten free flour and an extra teaspoon of baking powder, and it worked beautifully.
Hally - Thanks to thermie, I have this cake in the oven, ready in 20 mins, so all done and cooling before school. Also it uses yoghurt. Yay
