Makes 9 mini loaf cakes
Ingredients
227gm unsalted butter, cold
227gm self raising flour
227gm castor sugar
100gm greek yogurt
4 eggs (55gm each)
1 tsp vanilla bean paste or vanilla extract
3 tbsp fresh lemon juice
227gm unsalted butter, cold
227gm self raising flour
227gm castor sugar
100gm greek yogurt
4 eggs (55gm each)
1 tsp vanilla bean paste or vanilla extract
3 tbsp fresh lemon juice
2 tsp grated lemon zest for batter
1 lemon, for garnish (optional)
1 lemon, for garnish (optional)
Some grated lemon zest for garnish (optional)
Method
- Preheat oven to 180 degrees
- Beat butter with sugar till pale and creamy
- Mix eggs with lemon zest and vanilla bean paste
- Add egg mixture into butter in 3 additions
- Mix well before adding more egg mixture
- Using slow speed and changed to stirring whisk, mix flour and yogurt in alternate additions (Do not over mix)
- Transfer to two large piping bags
- Pipe into mini baking trays until 5mm below rim
- Placed at lowest rack
- Bake at 180 degrees for 45-50 mins until the top is nicely browned
- Do a stick test
- Cool on rack
- Garnish with lemon slices and rinds
Preparing candied lemon slice for garnish
- Slice one lemon thinly
- Boil in water for 5mins
- Discard water
- Use a fresh cup of water to boil lemon and add 1 cup of sugar
- Boil for 5-10mins
- Drain away water
- Lay lemon slices on parchment paper
- Baked at 160 degrees for about 15-20 mins until slightly browned
- Use for garnish on cake