This cake is zesty, fresh and perfect with your afternoon cup of tea. You can sub out the lemon for lime or any other citrus....basil and blood orange could be another good combo or elderflower and rosemary. The world is your oyster.
Ingredients
Cake:
3/4 cup rapeseed oil (or any light flavoured oil)
2 eggs
1 tabs finely grated lemon rind
1/4 cup fresh lemon juice
1 cup natural greek yoghurt
1 3/4 cups caster sugar
2 cups self-raising flour
Lemon and Earl Grey Drizzle:
2 cups icing sugar
2 tabs lemon juice
1/4 cup boiling water
1 earl grey tea bag
Thyme leaves
Method:
Preheat oven to 160 degrees Celsius. Grease a large loaf tin (or you can use two smaller ones) with butter and line with baking paper.
Put the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a large bowl and and whisk to combine. Sift in the flour and whisk until smooth.
Pour into the greased and lined tin and bake for 50-55 minutes until cooked through when tested with a skewer.
Allow to cool in the tin for 5 mins before moving to a wire rack or plate. You want to put the icing on top when the cake is still hot so don't leave it to cool for too long before icing.
To make the icing, first put the tea bag into the quarter cup of boiling water and set aside to steep for 5 mins. Sift the icing sugar into bowl and add the lemon juice and 2 tabs of the steeped tea and mix until combined and there are no lumps. It should be runny enough that it drips easily off the spoon.
With the cakes still hot, spread the icing over the top of the cake (you want it to be nice and dribbly down the sides) and sprinkle the thyme leaves over the top. Let it set for about 10 mins before eating or wait until it is completely cool if you have more self-restraint than I do.
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