Ingredients
Cake batter
- 315 grams or 1.5 Cups Caster Sugar
- 1 tablespoon lemon rind
- 2 eggs
- 135 grams or 3/4 cup vegetable oil
- 250 grams or 1 cup Greek style yoghurt
- 2 tablespoons lemon juice
- 315 grams or 2 Cups Self Raising Flour
- Lemon Wedges to decorate
- icing sugar for dusting
- Lemon wedges and whipped cream to serve
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat Oven to 180c Grease the base and side of a 20cm round cake tin, line base with baking paper.
Add Caster Sugar and lemon rind to
"Closed lid" 10 Sec apeed 10Add eggs 30 Sec speed 3
Add Vegetable Oil, youghurt and lemon juice 30 sec speed 5
Add flour 30 sec speed 4
Pour mixture into cake tin. Bake the cake in the oven for about 1 hour or until it is cooked when tested. Stand the cake in the tin for 10 mins before turning it out onto a wire rrack to cool.
Decorate the cake with lemon wedges and dust with icing sugar. Serve with whipped cream.
Tip
This is an old recipe that I loved to make before the thermomix! I have just converted it over and measured things out myself to make use of Thermomix scales. I hope it is accurate. But I've included old measurements too just in case!!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is a go-to for me! I add an extra egg and extra zest for extra lemony lusciousness, and cover with foil for the last 20 minutes or so - I thought this was a quirk for my oven but it seems others do the same.
Has anyone made this using gluten free flour and if so any tips?
Just baked this in the form of cup cakes, using 150g raw sugar (bliz into castor sugar), and turned out beautifully! This recipe is now in my library! Will definitely baked again. Thank you for sharing!
Beautiful cake! Used extra light olive oil and a bit of extra juice just because I had it. Delicious! Will definitely make again!
Love this cake, only added 150g of sugar and used olive oil, nicely risen cake and topped with sifted icing sugar on top
Very nice. I varied this quite a bit. I made cupcakes and cooked at 170 for 30 miss. I also halved sugar, added extra zest, used olive oil instead of veg and replaced 1/2 white flour with wholemeal. Result was still excellent.
Lovely moist cake! I baked for 55 mins. I'll definitely be making this cake again. Next time I'll cover with foil for the last 20 minutes as it was a little too brown. Thanks for sharing the recipe.
Yummy! I chose this recipe as I had all of the ingredients and was so glad I did. I made them into cupcakes so they would cook faster and they were so light and fluffy! Definitely will make them again- I added any extra egg as my eggs were quite small. Thanks for a great easy and tasty recipe.
leishy_leish:yes sorry it's a fan forced oven
Yum! Used orange rind/juice instead of lemon, butter instead of oil and leftover strawberry yoghurt in place of other ingredients and still worked well. Will make again.
Thank you for this recipe! This was just beautiful. I made this into cupcakes and added poppy seeds. Added a bit more lemon and zest as I love citrus cakes. It was just beautiful and my husband and I loved it! This recipe is definitely a keeper.
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