Friday, May 10, 2013

Scrummy Lemon Bake or Lemon Syrup Slice

Every now and then I take a look at the Cookbooks in our local library to see what's new and I came across one by the Australian Actress, Lisa McCune.  It has the very sweet title of "Honeyjoys and Hopscotch" and I figured it would be right up my alley. There are great family recipes and theres a nice mix of lunchbox ideas, party treats and other yummy things.....well, one such yummy thing I came across was a recipe for Lemon Bake (p 214) I made it according to the original recipe and though it was delicious beyond words.....I just didn't feel comfortable with the amount of butter and sugar incorporated. So I have rejigged it......just a little itty bit.


150g Butter, softened
150g Caster sugar
2 eggs, at room temperature
1/2 cup greek yoghurt
1 1/2 cups self raising flour
1 teaspoon baking powder
zest of 2 lemons

juice of 2 lemons
1/4 cup granulated sugar


Pre-heat oven at 170C. Line a 20 x 30 x 4cm tray with baking paper.

beat the butter and sugar on high speed until pale and fluffy. Add the eggs one at a time followed by the yoghurt, beat until creamy.
Sift in the flour and baking powder and once incorporated add the lemon zest. Transfer to the tray and bake for 30 - 35 minutes until top is golden and test the cake with a metal skewer until it comes out clean.

Remove the cake from the oven and prick with a skewer, covering it with little holes all over. Mix the juice and sugar in a cup and spoon it over the cake. Allow the cake to cool and enjoy at room temperature with a cup of tea.......heaven!!

Depending on the size of the slices you could serve up to 10 people.