Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.
I cannot endure to waste anything so precious as autumnal sunshine by staying in the house. So I have spent almost all the daylight hours in the open air.
~Nathaniel Hawthorne

Tuesday, 25 March 2014

An Iced Lemon Yogurt Madiera Cake and some pretty darned tasty yogurt

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I know you must get tired of me saying this, but I do get sent the nicest things.   A week or so ago the people from Rachel's sent me a flat of the most delicious lemon yogurt I have ever seen.   At first, faced with six large pots of Rachel;s Organic Greek Style bio-live yogurt, I thought o myself what on earth am I ever going to do with so many pots of yogurt!!!



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It's a week later and I am wishing they had sent me a couple of  more.    It is honestly the best Lemon yogurt I have ever tasted.  It's thick and creamy and lemony. This delectable new Rachel’s flavour blends juicy lemons with Rachel’s signature thick, creamy Greek Style yogurt, leaving taste buds tantalised with sweet, buttery undertones of fragrant lemon and a rich velvety smooth finish. Made simply and with care, using only the finest organic lemons and locally sourced milk, Rachel’s latest addition to the Greek Style range is reminiscent of a luxurious lemon curd.  TO DIE FOR.  It's as plain as that.

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We've been enjoying it with our morning granola and one night when we had company for dinner, I layered some of it in some pretty glasses with some fresh blueberries, for a lovely light and fresh tasting dessert.  Simple too.   Everyone love, Love, LOVED it!  That made me happy.  And it was no work at all.  I popped a tiny meringue on the top of each for an extra special touch.

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We've been enjoying a little bowl of it in the evenings as well . . . so nice to munch on when we are watching the telly. Kept us away from the crisps and chocolate for sure and today I used the last of it to bake a delicious Iced Lemon Yogurt Madiera Cake.   I have come to the conclusion that the madiera cake is the British version of pound cake.  A lovely dense cake, buttery and moreish.

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This is a beautiful loaf cake, with lots of fresh lemon flavour . . .  both from the lemon yogurt, and from fresh lemon juice and  zest in the batter . . .  and then a sweet/tart thick lemon glaze on top.  This is one that will have you sneaking back into the kitchen when nobody's looking to get just one more tiny sliver  . . . .

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Come on . . . tell me I am not the only person who does that?  If you only bake one cake this week, let it be this one.  You will fall in love just like I have.

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*Iced Lemon Yogurt Madiera Cake*
Makes one 8 inch loaf cake

Moist and lemony, with a delicious lemon glaze drizzled over top.  If you love lemon, then you will adore this tasty cake.  

210g of plain flour (1 1/2 cups)
2 tsp baking powder
1/4 tsp salt
225ml of full fat lemon yogurt
200g of caster sugar (1 cup)
3 large free range eggs
the finely grated zest and juice of one large unwaxed lemon
1/4 tsp vanilla extract
110ml of vegetable oil (1/2 cup)  


For the icing:
140g of sifted icing sugar (1 cup)
lemon juice  

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Preheat the oven to 160*C/325*F/ gas mark 3.  Butter and flour an 8 inch loaf tin, tapping out any excess flour.  Alternately line with baking paper.

Sift the flour, baking powder and salt into a small bowl and set aside.  In a large glass or plastic non-reactive bowl, whisk together the yogurt, eggs, sugar, lemon zest, lemon juice and vanilla.   Mix all together well.   Slowly whisk in the dry ingredients until well combined and then whisk in the vegetable oil until well mixed together.  Pour into the prepared loaf tin.

Bake for 45 to 50 minutes, or until a toothpick inserted into the centre comes out clean.  Allow to sit in the pan for 10 minutes before tipping ou0t onto a wire rack to cool completely.  
For the glaze whisk enough lemon juice into the icing sugar to give you a thick but drizzable glaze.  Pour this over the cake.  Allow to set before cutting into slices to serve. 

Recipe Notes:   I have had one reader use melted butter instead of oil in this recipe with excellent results, so if you don't want to use oil, feel free to use butter.

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Rachel's Greek Style Lemon Yogurt is made simply and with care, using only the finest organic ingredients. It contains the yogurt cultures Lactobacillus acidophilus &  Bifidobacterium.

It is available at Sainsbury's and Waitrose.

We both loved this yogurt.  It was delicious.  Many thanks to Rachel's for sending it to me. 

6 comments:

Marie said...

Creamy Lemon yoghurt? Right, I'm moving to England as soon as I can :-)

I can't walk past anything lemony, so I'll have to make this. I've already bought lemons to make a Lemon Meringue Pie this week (to celebrate the sunshine). This is next on the list. Yum!

Marie Rayner said...

I am like you Marie. If it is lemon it is calling my name! I adore them I haven't made a Lemon Meringue in a long while. I should make one soon. Todd's not fond of lemon meringue pie, so I try to resist as I am the only one who will eat it! xxoo

Nicola said...

I love lemon too! I've tried a few of the Rachel's yoghurts, I love the ginger one, so I shall have to look this one out! I also love adding blueberries to lemon yoghurt! Would the Madeira cake work with low fat yoghurt?

Marie Rayner said...

I am not sure Nicola. I have never used a non or low fat yoghurt. One can but try and see how it turns out. If you do and are happy with the results, do let me know so I can amend the recipe to reflect this option! Thanks!

Unknown said...

Marie, thank you for this recipe. I have made it twice and it's wonderful ... even with using cream top vanilla yoghurt! I use melted butter instead of oil, and it is just as good. I had a punnet of mascarpone cheese that needed using up. So ... I beat in about 2 heaped Tbls lemon curd and tsp of honey and spread it on top of half of the batter, topping it with 3/4 cup of blueberries and the remainder of the batter. It worked out great both times, thankfully. The second time I used full fat cream cheese, for the filler and raspberries. I bake it in a square casserole as a dessert instead of a loaf (with the filling I'm not sure about slicing!) and we have it with cream or custard, as we love fruit in our puddings. When our Oregon strawberries are here in summer, I'll try it with them too. Your recipe is a keeper, thanks again! Terese

Marie Rayner said...

Oh my Terese, that sounds positively decadently delicious!!! I am salivating just thinking about it!