SO my BEST friend Rosie's birthday is tomorrow, and it's a perfect reason for me to bake something! She told me her favorite type of cake on her birthday is lemon cake so I searched in the internet for a recipe and made it for her, with the assistance from my trustiest minion, Fried Alex :-). Again I must emphasize the difficulty of baking in Italy! However we had such good inspiration we decided to power through the lack of measuring devices and make this cake. We decided to top it with a frosting because it's for a birthday, even though it would have been equally delicious simply topped with powdered sugar.
2 large eggs
200g caster sugar
zest from 1 lemon, finely grated
2 Tbsp lemon juice
1 tsp vanilla extract
280g plain flour
3 tsp baking powder
250ml low fat greek yogurt
1. Whisk egg and sugar until pale, thick and creamy (3-4 minutes).
2. Add lemon zest, lemon juice and vanilla extract. Beat for a further 1 minute
3. In another bowl, sift together the flour and baking powder. Fold into the above mixture.
4. Mix in the yoghurt and then the oil.
5. Pour batter into a lined and greased 21-26cm cake tin. Bake at 180C in a preheated oven for 35-45 minutes until a toothpick inserted into the center comes out clean.
6. Leave cake in tin to cool for 10 minutes before transferring to a cake rack to cool.
Also usually I wouldn't frost this type of cake because it's delicious on it's own, but since it was for a birthday and we're in Italy we decided to make a mascarpone lemon frosting! YUM!
4 tablespoons butter (2 oz or 1/2 stick), softened
8 oz of mascarpone cheese
2 1/2-3 cups of powdered sugar
1 teaspoon lemon juice
1 teaspoon lemon zest
With a mixer, cream butter and mascarpone cheese together until well incorporated and fluffy. Add lemon juice and lemon zest and 1 cup of sugar. Gradually add more sugar - you will need more sugar for it to be pipeable (stiffer) and less if you are just going to spread it on the cake.
SO the overall consensus on the cake is that it was BOMB and very delicious, however there is ALWAYS room for improvement...It could be maybe more moist (thus less flour and maybe mix it less). Positives are that the sweetness of the frosting contrasted the tartness of the cake beautifully and that the cake was very lemony!!!!
I would definitely make this again, even if not for a special occasion!
Also I must thank RACHEL for her beautiful normal person photography skillz.