This recipe comes from looking at citrus fruit that had seen better days. I was having one of those days where you eye the contents in the fridge to remind yourself of what’s in there. And not just what’s in there. What’s seen better days, what’s on it’s way out, what needs eating immediately.
So after, a pile of scrambled eggs with tidbits of cheese, ham, pepperoni, a wrinkled pepper and half an onion, I assessed what was left. Half a tub of Greek yogurt, and two lemons and two limes. It was time for one of my favourite cakes. Yogurt cake.
You can use pretty much any kind of yogurt, I had 0% Greek yogurt, so used that. Works just as well with full fat Greek, or natural. You could even use flavoured, if you want to add more fruit flavour to it.
But here’s the classic. The yogurt adds a little sourness, emphasising the citrus. You could even go one step further and glaze it with marmalade let down with a little water and warmed through. It also keeps rather well, just becoming slightly sticky as time goes on.
Personally, I just like it sliced thickly with a cup of tea.
Lemon Lime Yogurt Cake
Ingredients
- 220 grams Self raising flour
- 200 grams Caster sugar
- 2 Lemons, zest and juice
- 2 Limes, zest and juice
- 3 Large eggs
- 120 grams Butter, melted/180ml vegetable oil
- 180 grams Yogurt
Instructions
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Preheat your oven to 175C/Gas Mark 3, and line a loaf tin with parchment paper.
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Mix the zest and the sugar. Use a wooden spoon to press the zest into the sugar, you'll see it bleed citrus oils into the sugar.
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Add the yogurt, butter, juice, and eggs to the sugar and beat until well combined.
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Finally gently mix in the flour until it's just mixed in.
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Pour into the baking tin and pop into the oven. Bake for around 55 minutes.
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To test if it's done, insert a metal skewer into the centre of the cake. If it's clean when you remove it, it's done.
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Remove from the oven to cool. As you've lined the tin, you can remove it from the tin straight away and cool it on a rack.
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Enjoy with a cup of tea or coffee, or with a little whipped cream, garnished with zest.