Lemon Yogurt Anything Cake
Gilchesters Pizza & Ciabatta Flour
Plain whole-milk yogurt
215g (+ 1tbsp)
Eggs (extra large)
Grated Lemon Zest
Freshly Squeezed Lemon Juice
Preheat the oven to 350°C, grease a loaf tin, line the bottom with parchment paper. Grease and flour the tin.
Sift together 1½ cups of the flour, baking powder and salt into one bowl. In another bowl whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining flour, and fold gently into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the centre of the loaf comes out clean.
Meanwhile cook the lemon juice, and remaining 1tbsp of sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping it out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.