Week 38 - Lemon Drizzle Cake

Evening! It's been a busy week this week with lots to tell you, but first I'd like to say thanks to those of you who shared your Victoria Sponge secrets. It really was the most pathetic excuse for a cake, but I think I've picked up a good few tips & will be testing them out in the coming weeks. I'll let you know how I get on...

So as well as the weekly recipe, I've also been practising for the Great Brownie Bake Off this Saturday. I've just about perfected the recipe so bring on the competition! You can find more details about the event here If you're in the area come along, it looks like a great line up of demonstrations from various bakers as well as appearance by Edd, winner of the Great British Bake Off. Fingers crossed, results next week.

Thanks to everyone who voted in my poll last week, it was a bit of a contest between Peanut Butter Cookies & Lemon Drizzle Cake, poor old Carrot Cake didn't seem to get a look in! Lemon Drizzle won, so here's my take on the tea time classic. This week I was kindly sent a selection of products from Total Greek Yoghurt to experiment with in my baking. I have used yoghurt before in muffins & it really does give a delicious soft texture. So I thought I'd try adding it to a Lemon Drizzle Cake, it's the perfect addition to ensure a squidgy, gooey cake...for me, exactly what Lemon Drizzle should be!

300g plain flour
200g caster sugar
170g butter melted
250ml Total Greek Yoghurt
2 eggs
1 heaped tsp baking powder
1 tsp bicarbonate of soda
2 lemons zested & juiced
100g granulated sugar

1. Beat together the sugar & eggs, add the melted butter, yoghurt & lemon zest. Finally stir in the flour, baking powder & bicarb.

2. Pour into a baking tin & bake at 180c/GM5 for around 45-55 minutes until well risen & golden on the top. Leave to cool for 10 minutes in the tin, then lift out onto a rack.

3. To make the drizzle, mix together the lemon juice & granulated sugar. Once cooled, using a skewer poke small holes into the top of the cake, then pour over the drizzle. This doesn't have to be exact as it will all seep through the cake. Leave it to set & you should have a gorgeous sugar crust on the top!

So there you have it, delicious Lemon Drizzle Cake & as its got yoghurt in it, we can kid ourselves it's healthy. I'll be trying out a few other things with the yoghurt including a dessert my Kiwi colleague recommended called Ambrosia (no not custard), which looks like a variation on an Eton Mess! Enjoy, till next week, Rebecca x