Perfect afternoon tea cake. Zesty, moist and refreshing.
Round cake tin 12cm ( 5inch) diameter or loaf pan 12x22cm(9x5inch)
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Method
Preheat the oven to 180° C ( 350°F)
Line the base and the sides of the round cake tin with baking paper.
In one bowl prepare and sift together the flour, baking powder and salt.
In a second bowl whisk together the yogurt, sugar, the eggs, lemon zest and vanilla extract.
Add the dry ingredients to the wet ones and stir it till well mixed.
Using a spatula fold the coconut oil into the batter, stir it until well blended.
Pour the butter into the prepared tin and bake it for about 50 minutes or until a cake skewer inserted in the center of the cake comes out clean.
In a meantime prepare the lemon sirup. Heat the lemon juice and the sugar in a small pan until the sugar dissolves, set a side to cool.
Let it cool for about 5 minutes and then use a toothpick to poke several holes in the cake, pour the lemon sirop on top of the cake, let it cool.
Store in air tight container.
Ingredients for the cake
- 200g (1 cup) of caster sugar
- 210g (1 ½ cup) plain flour
- 2 tsp baking powder
- 1 cup 2% fat greek yogurt, room temperature
- `zest from 2 lemons
- 3 eggs, room temperature
- 1 tsp vanilla extract
- ½ cup coconut oil, melted, cooled to room temperature
For the lemon sirup
- 65g (1/3 cup) caster sugar
- juice from 2 lemons