This cake yields a moist, delicate, golden crumb and a crunchy top shell. I am not a fan of dense, heavy pound cakes so I was delighted by how airy and light this cake turned out. The deep fragrance that greets you as you remove the cooked cake from the oven is gorgeous. Lemon lends a wonderful, fresh flavour to baked goods and is not excessively cloying like chocolate. The addition of the Greek yoghurt gives the cake its beautifully moist interior. It is amazing served warm. I find that by warming up cakes, their flavours immediately intensify. So, pop a slice in the microwave for 20 seconds just before you indulge!
1 1/2 cup plain flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
3/4 cup sugar
3/4 cup Greek yoghurt
Juice from 1 freshly squeezed lemon
1/2 cup grapeseed oil
1 egg, beaten
1 teaspoon lemon essence
- Preheat oven to 175°C and liberally grease a medium-sized loaf pan.
- In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg.
- In a separate bowl, combine sugar, egg, yoghurt, oil, lemon juice and lemon essence. Mix thoroughly until smooth.
- Gently fold the wet mixture into the dry mixture until the ingredients are just combined.
- Pour batter into loaf pan and bake for approximately 45 minutes.
- Remove from oven and let cake stand in the pan for 10 minutes.
- Using a butter knife, ease cake out of pan. Serve warm.
Storage tip: Let cake cool completely before storing in an airtight container.