WINTER cooking often leans into slow‑cooked comfort, rich flavours and cosy bowls of goodness — but sometimes, what we really crave is a little brightness.
With their vibrant colour, fresh aroma and bold acidity that brings instant sunshine to even the chilliest days, lemons are one of the most versatile ingredients you can have in your kitchen this season.
If you’re a fan of quick and easy desserts that you cannot mess up, then this is your cake!
This is an easy lemon yogurt cake, we call it bizcocho in Spain and it’s a staple of many families (perfect for breakfast or even for an afternoon tea break).
Every family has its own version, but this one it’s super easy and tastes pretty good!
I love the lemon aroma, that it’s quite moist and that it’s soft and crumbly! Give it a try with your kids, they’ll love it!
Ingredients:
– 1 cup sugar
– 2 eggs
– Pinch of salt
– 2 lemons, zested + juice
– 3/4 cup of olive oil (not too strong)
– 1 cup of yoghurt
– 2 cups self-raising flour
* To make icing: 2 tbsp icing sugar + a little bit of lemon juice. Mix well! (Remember! If you like your icing thicker, add tiny bit of the juice little by little. If you prefer the icing runner, add more juice).
Method:
1. Preheat oven at 180 degrees. Grease and line a cake tin.
2. In a bowl mix all ingredients well.
3. Pour into your cake tin and bake for 25 to 30 minutes.
4. Put it out and let it cool down on a rack.
5. To make icing add a couple of tbsp of icing sugar plus a little bit of lemon juice. Mix well and add it on top.
Serving suggestions: Add on top of the icing a pinch of cinnamon, or rosemary, or a few leaves of fresh thyme. Serve it with a quenelle of Greek yoghurt or ice-cream if you please.