This cake is phenomenal. I came across the recipe by accident and I am so glad I did. It’s so moist and delicate and just the right amount of sweet and savory that I just can’t get enough of it. Outside of that, it’s just so easy to prepare that I’m probably going to make this a staple in my baking arsenal. Seriously, guys, this cake is Y-U-M-M-Y. Emphasis on the “mmmmmm“.
What you need:
- 1 3/4 cups Sugar
- Zest from 2 lemons
- 2 Eggs
- 1 cup Vegetable Oil
- 1/2 tsp Salt
- 1 cup Plain Yogurt (I used Vanilla Greek Yogurt)
- 3 tbsp Lemon Juice
- 3 tsp Fresh rosemary, Finely Chopped
- 2 cups Self-Rising Flour
Making the cake:
PRE HEAT THE OVER TO 350 DEGREES
Like I said, everyone, making this cake is a breeze. First you’ll want to beat together the vegetable oil, eggs, sugar and lemon zest. Once you’ve finished mixing that, add the remaining ingredients and blend well. Add the cake batter to a spring form cake pan that has been well greased and lined with a parchment circle. If you don’t have any of those, simply use the tin to draw out the appropriately sized piece. It’s what I did and it worked just fine. You can, however, buy them.
Bake this gorgeous concoction for roughly 30-40 minutes, or until your skewer comes out completely clean. I used a knife because I was out of toothpicks, which is what I’d normally use. My cake took about 35 minutes before it was ready. This apparently was the perfect amount of time for a soft, moist cake. I know cooking times vary per oven, so just keep a eye on it. Too long and it’ll become dry and crumbly, which is not what we’re trying to achieve here.
the easiest part of this already easy dessert is the frosting. I almost hesitated to even refer to it in that manner because I made mine more of a glaze. This is literally fool-proof, guys. I kid you not. All you need is powered sugar and lemon juice. I started with about 1 1/2 cups of powdered sugar, eventually going to 2 cups. I added roughly 3-4 tbsp of lemon juice, but this is entirely up to taste. I love REAL lemon flavor, not that imitation stuff (that’s why you’ll never see me eating lemon-flavored candy). Once again, you cannot mess this up, it’s all up to your own personal taste. Then you simply pour over the cake. I left mine loose because I wanted it to spill over the sides beautifully…..which it did.
This is the end result and boy is it scrumptious. As I previously stated, this cake is in my arsenal. It’s just too good not to be. If anyone tries this, please send me photos of the finished product! I’d love to see how yours came out. Now all you need is a nice glass of wine (preferably white but you do your own thing) and you’re set to enjoy one of the more delicious pastries I’ve made to date. I’m not kidding, guys, I gave this to regulars at work and they RAVED about it. Do yourself a favor and try it today.
“From my heart to your table, with love” -June