Lemon & Yogurt Teacake

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It’s the time of year, when you see heaps of advertising boards popping up around the neighbourhood, many of them advertising a School Fete or Xmas Market. And of course, an essential component of any fundraising event is the Cake Stall. Hence the need for recipes such as this one…easy, inexpensive and delicious.

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I thought I’d make use of some wonderfully fragrant lemons growing in the back yard. Of course, you can use store bought lemons, but you might like increase the amount as they are not always as zesty as the fresh-picked variety.

 

You will need:

1 cup caster sugar

3 eggs

1/2 cup olive oil

1 1/2 cups plain flour, sifted

zest of 1 lemon

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla essence

1/2 cup greek style yogurt* (stir to remove any lumps)

* You can use regular yogurt. Just place 1 cup yogurt into a strainer and leave in the fridge for an hour or so.

** you can use a 9″ ring tin, or regular 8″ cake tin for this recipe. If using a regular cake tin, you will need to increase the cooking time.

 

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Prepare your cake tin by greasing it or lining it with parchment paper.  Set the oven to 175°C.

Whisk together the eggs and sugar until pale and creamy.

 

 

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Add all the remaining ingredients to the bowl and  fold them in gently. Take care not to over mix.

Pour the mixture into the prepared cake tin and bake for 40 minutes.

Tap the cake gently. If it springs back, it is cooked. Otherwise allow to cook a little longer.

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