lemon drizzle cake
- ¾ cup (180ml) grapeseed oil or vegetable oil
- 3 eggs
- 1 tablespoon finely grated lemon rind
- ¼ cup (60ml) lemon juice
- 1 cup (250g) Farmers Union Greek Style Natural yogurt
- 2½ cups (375g) plain (all-purpose) flour
- 3 teaspoons baking powder
- 1½ cups (330g) caster (superfine) sugar
lemon drizzle icing
- ¾ cup (180g) white (granulated) sugar
- ¼ cup (60ml) lemon juice
- Preheat oven to 160°C (325°F). Grease a 2.5-litre-capacity bundt tin+.
- Place the oil, eggs, lemon rind, lemon juice and yogurt in a bowl and whisk to combine.
- Sift the flour and baking powder into a separate large bowl. Add the caster sugar and mix to combine. Make a well in the centre and add the egg mixture to the centre. Whisk to combine.
- Pour into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer. Allow to stand for 10 minutes, then invert onto a wire rack and allow to stand for a further 10 minutes++. Gently remove from the tin.
- While the cake is standing, make the lemon drizzle icing. Gently stir the granulated sugar and lemon juice together. While the cake is still hot, place it on a cake stand or serving plate and spoon over the lemon drizzle icing. Allow to set for 10 minutes, before serving. Serves 10–12
COOK’S NOTES
+ To grease a bundt tin, brush it with softened butter and refrigerate until the butter is set.
++ Letting the bundt cake stand, inverted, on a wire rack, helps to release it from the tin more easily.
Photography: Chris Court
© DONNA HAY GROUP
