Ustad Hotel is one of the latest ones to follow the trend.People have started taking food seriously,not something which you have to fill up your stomach but something to fill up your senses too.
I am waxing eloquent on food I know,but I have a recipe to share too.Donna Hay's Fast,Fresh and Simple is a series on TLC which I never miss to watch.Though I haven't tried out a single recipe of hers,I enjoy watching her show.I was tempted to bake the cake she presented on Junior Masterchef Australlia,but didn't want to challenge myself against those wonderful talented kids,I have a reputation you see;)
I chose this simple recipe because I wanted to use up the huge quantity of yogurt I had in the fridge and have something to munch on.It truly is a simple cake,full of fresh lemon flavor and a slight crunch of the lemon drizzle icing.We are not big fans of lemon but the flavor is not overpowering and goes well with the cake.The cake didn't brown much so the drizzle is not very evident.Probably a chocolate drizzle should have looked better!
Lemon Yogurt Cake
Recipe source - Donna Hay
Oil - 3/4 cup
Eggs - 2,room temperature
Lemon zest - 1 tbsp
Lemon Juice - 2 tbsp
Caster sugar - 1 3/4 cup
Thick Yogurt - 1 cup
Flour - 2 cups
Baking powder - 2 tsp
Salt - 1/2 tsp
For the Lemon drizzle icing
Powdered sugar - 1 cup
Lemon juice - 2 tbsp
The original recipe calls for self-raising flour.I made the substitute following simple changes.
To 1 cup of flour add 1 tsp baking powder and 1/4 tsp salt to make 1 cup of self raising flour.
Preheat oven to 180C.Grease and flour a 6 cup bundt pan.
In a big mixing bowl add oil,eggs,lemon zest,juice,caster sugar and yogurt and whisk together.
Slowly mix in the flour and beat slowly but swiftly to make a smooth lump-free batter.
Pour it into the prepared tin and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake inside the pan on a wire rack till you prepare the icing.
Mix together sugar and lemon juice to get a thick syrup.
Unmold the cake on a serving plate and drizzle the syrup all over.Let it cool completely and then cut into thick slices.
The cake tastes great plain but I served it with some whole strawberry jam.Perfect tang and a good combination.