NO BUTTER LEMON CAKE RECIPES

Steps:

• Grease and flour a cake pan. Zest and juice all your lemons.
• In a large bowl, combine 2 tbsp lemon zest with the sugar. Rub with your fingers to release the lemon oil into the sugar.
• With a whisk, mix in olive oil, then the eggs, one at a time.
• In another bowl, combine the flour, baking powder, baking soda and salt.
• In a small bowl, combine the yoghurt with 2 tbsp of the lemon juice. Add this mixture, with the olive oil and sugar mix, to the dry ingredients. Mix until smooth, then pour into the cake pan.
• Bake at 180°C for 45 minutes. Cool for 10 minutes, then turn out to finish cooling.
• For the syrup, combine the sugar with the lemon juice in a small pan, then cook over a low heat until the sugar dissolves. Poke holes in the cake and brush with the syrup until it is all absorbed.
• Serve with yoghurt or whipped cream.

Steps:

• Wash lemons carefully and zest, by taking care not to get the white pith. Juice the lemons.
• Put the zest into a pan, add the cornflour mixed with lemon juice. Add the sugar.
• Whisk lightly over a slow heat until dissolved.
• Beat eggs, and then add to the lemon mix, continuously whisking.
• Turn up the temperature a little and whisk continually until the mixture thickens (about 3-4 minutes).
• Remove from heat then pour directly into jam jars. After they have cooled, refrigerate.