Ingredients
Method
- 360 g self-raising flour
- 1 t salt
- 2 LemonGold® seedless lemons, zested and juiced
- 300 g caster sugar
- 4 free-range eggs
- 1 Woolworths double-cream plain yoghurt
- 1 olive oil
- For the icing:
- icing sugar
- boiling water
- LemonGold® seedless lemons, zested and juiced
Method
Ingredients
1. Preheat the oven to 180°C and grease a 22 cm bundt cake tin or baby bundt muffin pan.
2. Combine the flour, salt, lemon juice and zest in a large bowl.
3. Combine the sugar, eggs, yoghurt and olive oil in a separate bowl.
4. Add the wet ingredients to the dry ingredients and mix until combined. Take care not to overmix.
5. Pour into the cake tin and bake for 20–30 minutes, or until a skewer inserted comes out clean. Allow to cool.
6. To make the icing, mix the icing sugar with the boiling water until fully combined, then add the lemon juice until you reach the desired consistency. Pour the icing over the cake. Decorate with the lemon zest and serve.
- Photographs: Shavan Rahim
- Recipes: Jacqueline Burgess
- Food assistant: Josh van Zyl
Find more citrus recipes here.
LemonGold® seedless lemons are juicy and zesty without the hassle of unwanted seeds. They’re great for cooking and baking – use them to add acidity to dressings, tartness to desserts, and brightness to rich stews and soups. Find them exclusively at Woolworths.
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