Lemon & Yogurt Cake

You can also bake it in a ring tin, but I baked it in my 8 inch round  cake tin.  I used a paper liner.  You don’t need to do that, you can simply butter it, but I like to use a liner if I can for ease in removing the cake from the tin.  There is a lot of sugar in the cake and I find  that cakes with a high sugar content tend to stick.

I used Dorie Greenspan’s trick of rubbing the lemon zest required for the cake into the sugar first.  Oh boy but it smells so heavenly when you do this, and rubbing it with the sugar really releases all of the lemon oils and gives you even more of a beautiful lemony flavour!

This beautiful cake stands on its own.  No need to ice it, simply dust it with a light snowfall of icing sugar.  Just enough . . .  

You can see how moist it is.  And it cuts beautifully.  This is not long since I took it from the oven.  It was still slightly warm . . .

If you are doing a cake like this for dessert, then a bit of fruit goes very nicely.  Peaches are lovely, but so are pears, berries, etc.   I think a dollop of whipped cream would also be nice. 

There were no complaints . . .

Our friends Tony and Tina happened by, not long afterwards.  I said to them, “How did you know I had baked a cake!”  This happened last week as well when I had baked the Boston Cream Pie. 

I didn’t have to ask them twice if they wanted a slice!  They were quite happy to tuck in!

ingredients:

instructions:

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This really was/is  a beautiful cake.  I don’t think you can go wrong with a yogurt cake like this!  Bon Appetit! 

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The English Kitchen

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