Lemon Cake

10 Feb 2015

Hello! I took last week off blogging as I settled into a busy week at my new job and enjoyed a camping trip over Waitangi Weekend. I'm back and have lots of recipes that I've collected over the Summer that I can't wait to share with you all!

I made this Lemon Cake over the christmas break with my sister Esmee. We had a lot of lemons that our friend Dave had brought up that needed using so we figured we better make something delicious! I'm a big lemon fan and hope to someday own my own lemon tree. They're such a versatile fruit that can be used in cooking, baking and even drinks (hellooo Summer cocktails!). Leftover lemons and bananas are the two fruits that usually lead me to baking.

The standard condiment with baking I find is to serve it alongside some whipped cream or drizzled glaze. However I found a dollop of greek yoghurt on the side was perfect in balancing out the sweet with the not-so-sweet. This cake didn't last long and is also great straight out of the oven while it's still warm!

What is your favourite thing to make with Lemons?


Lemon Cake


1 1/4 cups of plain flour
3/4 cup white sugar
2 tsp baking powder
1 tbsp lemon zest
1 egg
1/2 cup buttermilk
1/3 cup of plain greek yoghurt
1/4 cup lemon juice
3 tbsp of vegetable oil
2 tsp of vanilla essence
Dash of icing sugar


Preheat oven to 180 degrees. Line a rectangular baking dish with baking paper or spray with cooking spray.

To make the batter combine flour, sugar, baking powder and lemon zest in a bowl with a whisk.

In a separate bowl, mix together buttermilk, egg, yoghurt, lemon juice, vegetable oil and vanilla essence.

Form a well in the centre of the bowl which holds the dr ingredients. Slowly pour the wet ingredients mixture into the well. Stir gently with a wooden spoon to combine, stopping once no more dry ingredients appear.

Pour into the baking dish and bake for 30 minutes or until golden on top. Dust with icing sugar.

This recipe was inspired by Averie Cooks.

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