Alison Holst's Lemon Cake Recipe
I found this one in the DomPost & I make one when I have a productive Lemon tree! It's Yummy and doesn't dry out. I make mine in a food processor but you can also make it by hand. Nice just warm out of the oven...
Rind of 2 lemons
1.5 cups sugar
2 large eggs
0.5 cup canola or similar oil
0.5 tsp salt
1 cup yoghurt (plain is best)
2-3 tbs Lemon juice
1.5 cups self raising flour
Turn the oven to 190C or 180C if using a fan oven.
Put sugar into bowl with metal chopping blade, peel the lemons using a peeler & whizz with the sugar until well blended.
Add the eggs, oil, & salt - process until thick & smooth. Add the Yoghurt & Lemon juice - blend enough to mix.
Add the flour and process just enough to combine with the other ingredients.
Grate all the Lemon peel into a large bowl. Add sugar, eggs, & oil then whisk together. Add salt, Yoghurt, Lemon Juice and mix again. Sift in the flour and mix until just combined.
Pour cake mixture into a (7 cup) ring pan. Bake for 30 minutes or until sides shrink/skewer is clean/centre springs back when pressed.
Serve with Yoghurt or Whipped Cream!
This is a great alternative to regular bread. This recipe I found years ago when I first started my clinic, the internet was nowhere near as user friendly so most of my recipes came from magazines or cookbooks. I still use cookbooks!!
Choose at least 3 of the following ingredients to make a total of 4 cups.
One cup MUST be a flour or blend of flours.
I used organic stone-ground white flour + buckwheat flour originally.
I’ve played around several times with the blends - I prefer less fruit & more nuts!
rice flour (or other Gluten Free blend)
organic raisins or sultanas
organic dried apricots (chopped)
any other baking grain
chopped nuts (walnuts, almonds, cashews) but NOT peanuts
Mix the 4 cups of dry ingredients with 500ml unsweetened yoghurt. Add 2tbs brown or raw sugar (you can use honey or natural sweetener instead). Lastly add 1 heaped tsp Baking Powder & optional 1tsp Baking Soda.
Pour into a well oiled loaf tin. Bake @ 180C on fanbake for up to 1 hour.
OK to freeze.
adapted from essentially food magazine