Light and Luscious Lemon Cake with Mascarpone and Lemon Syrup
Photography by Sarah Tuck.
This very lemony Lemon Cake is perfect for afternoon tea or dessert served with sweetened mascarpone or whipped cream, and drizzled in syrup.
INGREDIENTS
2 cups caster sugar
3 eggs
grated zest of 3 large lemons
⅔ cup lemon juice
1 cup vegetable oil
1 cup natural yoghurt
2 ½ cups self-raising flour
26cm spring form tin, lined with baking paper
Syrup
½ cup lemon juice
¾ cup caster sugar
½ cup water
METHOD
Preheat oven to 160˚C (325˚F).
Beat sugar, eggs, lemon zest, lemon juice, oil and yoghurt in a large bowl. Sift in flour and stir to combine.
Pour into tin and cook at 160˚C for 1 hour and 10 minutes, or until golden and gently risen in the middle. While the cake is cooking make the syrup. Boil all ingredients together for 5 minutes until just syrupy.
Once cake has been removed from the oven, cool for 10 minutes, then brush all over liberally with syrup while still in the tin. Any left over can be poured over slices when served, with sweetened mascarpone, softly whipped cream or natural yoghurt. Cool in the tin, then serve as described.
Stuck in the Kitchen
This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, Stuck in the Kitchen. For more recipe ideas and cooking inspiration, like her Facebook page. To read a little more about her and find out how Stuck in the Kitchen began, read our story on her.
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