Eh, sweets. Rarely am I craving cakes, cookies, or chocolates. They're nice and all, but most desserts are just too one dimensional — they may have different flavours, but the main taste that usually carries them is sweetness. That's why my eyes widened when I saw a recipe at Hungry Bruno for Lemon Yoghurt Cake by way of Molly at Orangette. Sourness? Now you're talking. Just a heads up: this is a damn delicious slice.
I've modified the recipe to adjust for baking this batter as a slice rather than a cake, and to boost up the sourness. I copied the instructions for the glaze from the original recipe, but in reality I didn't measure the amount of lemon juice I added as I kept adding more until it was sour enough. I slightly overcooked this one; yours shouldn't turn out as crumbly.
Lemon & yoghurt slice
- 1/2 cup of plain yoghurt
- 1 cup of sugar
- 3 large eggs
- 1.5 cups of plain flour
- 2 tsp of baking powder
- 2 tbsp of grated lemon zest
- 1/2 cup of canola oil
- The juice from 2 lemons, strained
- 1/4 cup of icing sugar
1. Preheat your oven to 175ºC/250ºF. Line the bottom of a 20 x 30 cm (8 x 12 inches) brownie tin with baking paper and grease the sides with butter or canola oil.
2. Meanwhile, whisk together the yoghurt and eggs, then add the sugar (regular, not the icing sugar) and stir to combine.
3. Add the flour, baking powder, and lemon zest and stir to combine. Don't worry if there are some lumps. Add the canola oil, and stir to distribute throughout the mixture.
4. Pour the mixture evenly into the brownie tin and bake for 25-30 minutes.
5. While the slice is baking, make the glaze by whisking together the lemon and icing sugar. Once the slice is cooked, cut squares while still in the pan and pour the glaze over.