Sometimes you need a simple cake. Yesterday was one of those days. Instead of thinking about what to cook for dinner, I thought about what to cook for afternoon tea (a much more rewarding exercise, in my opinion).
We had 3 lonely lemons left on our tree, so that was a start. A bundt tin always makes things look more impressive, so the shape was sorted, and I didn’t want to make too much noise as O was asleep, so creaming butter and sugar was out. Thus, this simple, somewhat thrown together melt and mix lemon cake was born. The result was satisfyingly uncomplicated and tasty with a cup of tea for our afternoon tea. Result.
Melt and mix lemon cake
A simple plain cake, perfect for afternoon tea.
(makes 1 medium bundt cake)
300g (2 cups) self-raising flour
220g (1 cup) caster sugar
125g (½ cup) melted unsalted butter
125g (½ cup) plain yoghurt
zest + juice of 1 lemon
150g (1 cup) icing sugar
juice 1 lemon
Preheat oven to 175°C (fan forced).
Place dry ingredients and lemon zest in a large mixing bowl and whisk lightly to combine. Place wet ingredients in a medium mixing bowl, stirring thoroughly to combine.
Pour wet ingredients into dry and mix gently to combine. Spoon batter into a well greased 6 cup bundt tin (or same capacity plain tin), smoothing top.
Bake for 30-35mins or until lightly golden and cooked through.
Allow cake to cool before making icing by combining icing sugar and lemon juice (add ½ the lemon juice to icing sugar and mix to a thick paste before adding the rest of the juice gradually until you reach a nice drizzly consistency). Drizzle icing over cake and allow to run down the sides.
Serve in thick slices with a big cup of tea.
(This cake is best eaten on the day of baking, but will keep happily for a few days in a tin – just warm slightly before serving.)