Knowing I have drawn you in just with the title,
do I even need the picture?
This was one of those little baking experiments that worked a treat.
A moist dense little yogurt-y cake, full of tart lemon-y-ness and just enough sweetness. It is like mud cake meets lemon delicious!
Want to make some too?
Well, start by juicing up a few lemons and grating the rind. I use a microplane for grating rind - how I ever got by before buying one is a mystery to me.
You will need a few teaspoons of rind and 1/4 cup of lemon juice.
Now, melt 200gms butter (in the microwave is fine) then add in 2 whole eggs, 1 cup brown sugar, 1 cup full fat cream enhanced greek yogurt (by the way, addition of yogurt by no means makes these healthy, but it does make them super moist), your 1/4 cup of lemon juice and your rind. Beat all this up together with an electric mixer.
By the way, I reallllllly want one of these, but I am unlikely to find one in an op shop am I?
Anyway, I digress. So once this is all mixed up, then tip in 2 cups of plain flour and 2 teaspoons of baking powder and mix it on medium high for about 5 min.
Try really hard not to lick too much batter and pour into 12 mini loaf tins
(muffin or friand tins would also be fine) and bake in a moderate oven for about 15-20 min.
While they are cooling, make a simple lemon icing with 1 cup of siftied icing sugar and a tablespoon of lemon juice. Spoon over your cakes as soon as they are cooled.
Delectible with a cup of tea, preferably served on a vintage tea plate, thank you very much.