Spring is the time for the zesty freshness of citrus fruits. Last year I shared my orangey porangey cake with you - and here is another favourite.
Lemon, yoghurt & poppyseed cake with lemon glaze (GF)
100g melted butter
1/3 cup olive oil
1 cup white sugar
3 large eggs
3 large tablespoons of plain greek yoghurt (or similar unsweetened yoghurt)
zest of 2 lemons (or 1 orange & 1 lemon)
1/2 cup almond meal
2 cups plain GF flour
4 tsp GF baking powder
1 tablespoon poppyseeds
1-2 tablespoons lemon juice
1/2-3/4 cup of icing sugar
Preheat oven to 180'c. In a mixing bowl, blend together butter, oil, sugar eggs and yoghurt until well combined. Stir in almond meal, flour, baking powder and poppyseeds. Pour batter into a 20cm cake tin that has been tined (or smooshed) with baking paper. Bake for 30-40 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool.
Prepare a simple lemon glaze using 1-2 tablespoons lemon juice & 1/2 cup of icing sugar. Whisk together with a fork adding more sugar or lemon juice if needed to get a thick glaze consistency. Pour over the middle of the cake and smooth over with the back of a spoon. It will harden a little as it sets.
Store in a an airtight container for up to four days. Enjoy at room temperature.
ABOUT the author
Emily Clare Sims is a farmer and mama to three young boys. Each day she looks for ways to notice beauty, contemplate her faith and savour the seasons...