Happy New Year!
I've noticed that in most of the blogs I love to follow, they all have a dog. Now as you know, I am terrified of dogs but eager for my own little site not to be left behind, I have decided to adopt my friends' dogs! Meet Crosby modelling this lemon crumb cake - light and refreshing after the excesses of Christmas but comforting too with its crumb topping. Crosby enjoyed his piece even though he was new to the taste of lemon!
Recipe adapted from www.bloggingoverthyme.com
256g plain flour
150g caster sugar
110g dark brown sugar
4 tspns freshly grated lemon zest
1 tspn cinnamon
1/4 tspn salt
1/2 cup (about 4oz) vegetable oil or sunflower oil
4 tbspns fresh lemon juice
200g non fat greek yoghurt
1tspn vanilla extract
1 tspn baking powder
1 tspn bicarbonate of soda
Preheat the oven to 160C.
Grease and line an 8 x 8 inch tin with parchment.
Sift the flour and cinammon powder. Then mix in the sugar and lemon zest.
Add the oil and lemon juice and mix together until clumps form. Set aside 1 cup (about 160g) of this for the crumb topping.
Place the remaining crumb mixture in the bowl of a free standing mixer.
In a separate bowl whisk together the yoghurt, egg, vanilla extract, baking powder and bicarbonate of soda. Add the mixture to the crumb mixture and beat on a low speed until the mixture is smooth.
Pour the mixture into the prepared tin and then sprinkle on the crumb topping.
Bake for 35 to 45 minutes or until a skewer inserted in the centre of the cake comes out clean.
Serve luke warm with a dusting of icing sugar.
Make sure that you do read the recipe from beginning to end - the baking powder and bicarbonate of soda is not to be sifted with the flour and cinnamon!
Feel free to reduce the lemon juice quantity to get less of a full bodied lemon flavour.
You could use regular full fat greek yoghurt or even sour cream in place of the non fat greek yoghurt.