Sticky Lemon Cake
Now, from the off, I’d like to be upfront about my baking skills; they are lacking in some finesse. Whenever we have a birthday in our family someone will most likely offer to make a cake for me. It’s not that I can’t bake, it’s just that I’m not the family pro baker (hats off to my sister who made my wedding cake!).
Recently Glenisk announced they were running a recipe competition. Glenisk yogurts have long been a favourite in our house, the girls devour their natural yogurt every evening for “bissert”, with sprinkles on top for special occasions. We have also recently discovered their Go-Yo’s which are great for bringing on picnics (now that we have some picnicy weather).
Anyway in light of a competition from a much-loved family brand I decided I’d pull up my baking socks and attempt a sticky lemon cake. I’ll let you be the judges of my efforts but it went down a treat in ours and only lasted the day (and also got praised by my expert wedding-cake-making sister)
175g (6oz) unsalted butter
250g (9oz) caster sugar
75g (2 1/2 oz) plain flour
2tsp baking powder
150g (5 1/2 oz) Glenisk Natural Yogurt.
1. Preheat the oven to 170 C. Grease the cake tin and line the base with greaseproof paper.
2. Cream butter and 150g (5 1/2oz) of the sugar. Add the grated zest from the lemons.
3. Beat in eggs, one at a time (if you notice any curdling now, add a bit of flour and act like nothing happened)
4. Mix flour and baking powder and fold into mixture.
5. Stir in the juice of 1 lemon and the yogurt.
6. Pour into tin.
7. Bake for 40 minutes.
8. Remove and allow to cool in the tin.
9. Heat remaining sugar and juice in a saucepan. Pierce cake several times and drizzle syrup over cake. Allow to cool.
Disclosure: Glenisk kindly sent me vouchers for their products in order to take part, but are adored by us anyway!