This lasted about three minutes at morning teatime…
For the cake
180ml vegetable oil
1 tablespoon lemon zest
2 tablespoons lemon juice
280g Greek yogurt
385g caster sugar
300g self-raising flour
For the lemon drizzle
120g granulated sugar
60ml lemon juice
Preheat your oven to 180C. In a bowl mix the oil, eggs, lemon zest and juice, yogurt and sugar, and whisk to combine. Sift in the flour and stir until smooth.
Pour the mixture into a well-greased 24cm fluted ring tin and bake for 35 minutes or until a skewer comes out clean. While the cake is still hot remove from the tin and place on a plate.
To make the lemon drizzle, gently stir together the sugar and lemon juice. Spoon it over the warm cake and leave to set.
I made two of these: one in a fluted silicon tin; the other in a 30cm loaf tin. The silicon just peels off, making the cake far easier to turn out while it’s still warm. Plus the combo of pattern and added height made it look more impressive.
If you’re using a loaf tin, your cake will take at least 10 minutes longer to bake (you may also need to turn down the oven towards the end of the cooking time, so the top doesn’t get too dark – alternatively, cover it with a sheet of greaseproof).
Stupidly, I didn’t line the loaf tin with baking paper. The vigorous thumping didn’t help, either…
However, the topping was better. I used normal white sugar rather than castor sugar, so it cracked and set rather than melted. This was definitely prettier, crunchier and yummier.