An absolutely delicious bake with a hidden layer of jam and a beautiful coconut flavour throughout, what’s not to like?
- 150g Butter
- 150g Golden Caster Sugar
- 1 tsp Vanilla Extract
- 3 Eggs
- 250g Plain Flour
- 1 tsp Baking Powder
- 100g Desiccated Coconut
- 4 tbsp. Milk
- 6 tbsp. Raspberry Jam
For the icing:
- 80g Icing Sugar
- 2 tsp Raspberry Jam
- 2 tsp Water
- 2 tbsp. Desiccated Coconut
- Pre-heat the oven to 180C/350F/Gas Mark 4, and line a 1kg loaf tin with baking parchment.
- In a large bowl, beat together the butter, caster sugar and vanilla extract, before adding in the eggs one at a time, beating between each addition.
- Fold in the desiccated coconut, and then add the flour and milk a bit at a time.
- Spoon a third of the batter into the loaf tin, before spreading the raspberry jam in a layer on top of the batter. Cover the jam with the remaining cake batter.
- Bake in the oven for 35 minutes, then cover with tin foil and bake for another 20-25 minutes until cooked.
- Leave the cake to cook on a wire rack, and meanwhile you can prepare the icing.
- Sieve the icing sugar into a bowl and add water until it reaches the right consistency. Then add the raspberry jam until you get the desired shade of pink.
- Once the cake is cool, spread the icing over the top, and then cover with some more coconut.
Credit to my amazing friend, Jess, for this little gem. Instead of getting down about the depressing English weather, we laughed in its face, pinched a recipe from a cook book in a shop, bought lots of lemons and whipped up a tasty treat for everyone to enjoy!
Tuck in to a slice of this quick and easily mixed lemon cake. You just need a bowl and a wooden spoon and you can be enjoying delicious cake and a cuppa in a no time. The sponge has a bright yellow crumb with a moist texture from the light olive oil and tangy flavour thanks to the inclusion of thick creamy yoghurt and lemon zest. While the cake is still hot, a lemon and yoghurt glaze is added to give a shiny finish with a slight crunch.
As a general rule of thumb when adding glazes to cake it is helpful to remember this top tip: add hot glaze to cooled cakes and cold glaze to hot cakes. The glaze is absorbed better this way and permiated the sponge to add more depth of flavour.
Makes 1 x 450g loaf tin or 1 x 8″ loose-bottom round cake tin
- 150g plain flour
- 2 tsp baking powder
- good pinch of salt
- 50g ground almonds
- 200g caster sugar
- finely grated zest of 2 lemons
- 3 medium eggs, at room temperature
- 125ml Greek-style yoghurt
- 125 ml mild light olive oil
For the lemon glaze:
- 100g icing sugar, sifted
- finely grated zest of 1 large lemon
- 1-2 Tbsp Greek-style yoghurt
- Heat the oven to 180C. Grease and line your chosen tin with greaseproof paper and margarine. Measure the flour, baking powder, salt and ground almonds into a mixing bowl. Stir in the sugar and lemon zest then ake a well in the mix.
- Combine the eggs, yoghurt and oil in a measuring jug and beat well with a fork until well mixed. Pour into the well in the bowl then beat everything together with a wooden spoon until thoroughly combined.
- Scrape the mixture into the prepared tin, spreading evenly amd making sure the corners are well filled (if using a loaf tin).Bake in the oven for 35-45 minutes if using a round sandwhich tin or 55-60 mintes if using a loaf tin. The cake should be well risen and a deep golden brown colour. A skewer inserted into the centre of the cake should come out clean.
- Towards the end of the baking time make the lemon glaze so it will be ready when you need it.Sift the icing sugar into a bowl. Mix in the lemon then stir in enough yoghurt to make a smooth, shiny glaze with the consistency of double cream. If your yoghurt is particularly thick, add a squeeze of lemon juice to loosen.
- As soon as the cake is ready, remove fro the oven and set the tin on a wire rack. Leave the cake to firm up for 5 minutes. Run a round-bladed knife around the inside of the tin to loosen the loaf/cake then carefully lift it out onto the wire rack. Place a plate underneath the rack to catch drips. Spoon the glaze over the hot cake letting the glaze slowly drip down the sides. Leave until the cake is cold and the glaze has set.
- Serve cut in thick slices. Store in an airtight container and eat within 4 days. The flavours and aromas will be even more pronounced a day or so after baking.