Ingredients
185g unsalted butter
softened
1 cup caster sugar
1 tbsp lemon zest
finely grated
¾ cup soft brown sugar
firmly packed
1 tsp lemon essence
3 eggs
at room temperature
2 cups self-raising flour
¼ tsp table salt
1 tsp mixed spice
1 cup plain yoghurt
lemon slices coked in sugar syrup
to decorate (optional)
Equipment
- 1 23cm round cake tin
- 1 baking paper
- 1 large bowl
- 1 electric mixer
- 1 sifter
- 1 spatula
- 1 wire rack
Instructions
- Preheat the oven to 190C or 170C fan-forced. Grease a 23cm round cake tin and line with baking paper.
- Cream the butter, caster sugar and lemon zest in a large bowl until light and fluffy. Beat in the brown sugar and lemon essence. Beat in the eggs one at a time, beating well after each addition, and continue to beat for 3-4 minutes.
- Sift the flour, salt and spice together into a bowl.
- Fold the flour mixture and yoghurt alternately into the butter mixture. Pour into the prepared tin.
- Bake for 45 minutes or until a skewer inserted into the centre comes out clean.
- Remove from the oven and leave to cool in tin for 3 minutes, then turn out onto a wire rack to cool completely.
- Decorate with lemon zest if desired.
Notes
Tip
It tastes superb served with yoghurt.
Tip
Decorate with lemon slices cooked in sugar syrup or lemon zest, if desired.
