The cold weather keeps coming and regardless the sun keeps shining. What a better way to prolong those long winter months than with a slice of this easy sticky lemon cake. Simple and full of lemon flavour this is sure to please, especially with afternoon tea.
Sticky Lemon Cake
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1 cup unbleached all purpose flour
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup vanilla Greek yoghurt
3 tablespoon vegetable oil
zest of 2 lemons
juice of 2 lemons
2 eggs
*Notes - You can use whatever yoghurt you like. You may even want to try using sour cream. Dairy free options are dairy-free yoghurt or soft or silken tofu (it will provide the same texture and moistness of yoghurt). You may also want to try using olive oil or coconut oil.
First preheat the oven to 350ยบ. And line a 8'x8' square baking pan with parchment paper.
In a large bowl combine the flour, sugar, salt, and baking soda.
Then add the yoghurt, vegetable oil, lemon zest, lemon juice, and eggs. Beat until smooth. Then pour into the prepared baking pan.
Bake for 20 minutes or until golden brown.
When ready remove from oven and let cool on a wire rack for about 10 minutes. Transfer onto a clean large surface or a cutting board, if you prefer. Letting it cool further. When the cake is still slightly warm cut into squares. To prevent the cake from sticking to the knife with every full cut, run both sides of the blade through warm/hot water. And repeat this process until all of the cake has been cut into squares.
You can enjoy this cake as is however a nice lemon drizzle with sliced almonds on top just gives it that finishing touch.
Lemon Drizzle
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1 well rounded cup of icing sugar (powdered sugar)
juice of 1 lemon
zest of 1 lemon
Sliced almonds
In a mixing bowl add the icing sugar and then zest. Squeeze in the lemon juice. Mix until you have a sticky thick, but runny, drizzle. Spoon over the surface of the cake and sprinkle with sliced almonds.
Have a good weekend everyone! - JW