According to daysoftheyear.com, World Baking Day was created “to spread the joy of baking all around the world”.
You don’t have to be an experienced pastry chef to celebrate the day.
For those who always wanted to bake, but don’t know where to start, now is a good time to whip out a rolling pin, gather your ingredients and start baking.
Lemon and Yoghurt Cake with zesty mascarpone
By J’Something
Ingredients:
For the cake:
- 1 ½ cups flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 cup LANCEWOOD® Double Cream Plain Yoghurt
- 1 cup sugar
- 3 eggs
- 2 tsp grated lemon zest (2 lemons)
- ½ tsp pure vanilla extract
- ½ cup vegetable/canola oil
For the syrup:
- ⅓ cup freshly squeezed lemon juice
- ⅓ cup sugar
For the glaze:
- ½ cup LANCEWOOD® Mascarpone
- ½ tsp lemon zest
- ½ tsp lime zest
- ⅓ cup icing sugar, sifted
Method
For the cake:
1. Preheat the oven to 180°C.
2. Grease (using non-stick cooking spray) and line a loaf tin with baking paper.
3. Sift together the flour, baking powder and salt into a bowl.
4. In another bowl, mix together the yoghurt, sugar, eggs, lemon zest and vanilla extract.
5. Slowly whisk the dry ingredients into the wet ingredients until well combined.
6. Using a spatula, fold the oil into the batter and mix well.
7. Pour the batter into the loaf tin and bake for about 50 minutes.
8. Once baked, allow the cake to cool in the tin for 10 minutes.
For the syrup:
1. Heat the lemon juice and sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
2. Using a toothpick, poke holes in the cake and place it on a baking rack over a sheet pan.
3. While the cake is still warm, pour the syrup over the cake and allow it to soak in.
For the glaze:
1. Microwave the mascarpone for 30 seconds until it has a runny consistency.
2. Add the remaining ingredients and stir well.
Drizzle over the cooled cake, slice and enjoy!