Lemon Raisins Yogurt Cake

In my family house at the village we have these two lemon trees, that grows huge balls of lemon. Though for the amount of juice it produces per lemon it is best to call it 'big for nothing'. Why do I call them that - the lemons have so much pith but they redeem themselves by providing enormous quantities of rind per lemon.

 Recently my dad travelled and brought some back with him. Then I went over to his place to visit I saw the lemons where just  sitting in the sack he brought them back with and I knew I had to rescue them. 'Yes" I had to or they would have just stayed in the sack and go to waste.

Anyways I got greedy and took almost all of them home because like I said  'I wanted to rescue them'. The first day I made Yellow Lemon curry, and I decided to make Lemon cakes to go with my lemon themed meal. Moist cake of any kind is the love of my life ( now don't tell DH i wrote that)any cake with oil or any form of liquid- milk, yogurt or fruit drink gets me in my comfort zone. So for my cake I used yogurt since I had some raisins as tenants in my fridge I decided to include them.



List of characters

1 1/2 cups flour

1 tsp salt

2 tsp baking powder

3 eggs

1 cup yogurt

1/2 cup oil

1 cup sugar

3 tsp lemon rind

1 cup raisins

1 tsp flour


Lemon Syrup

3 tbsp lemon juice, freshly squeezed
1 tbsp sugar


Method

• Sieve the flour, baking powder and salt set aside. Grease and flour the baking tin.In another bowl whisk the eggs, yogurt, oil, lemon rind, vanilla extract and sugar.

• Slowly whisk in the flour mixture into the wet ingredients. 

• Sprinkle the 1tablespoon of flour into the raisins rub it in, add the raisins to the batter and mix in

• Pour the batter into the pan and bake at 325 degrees for 50 minutes, Remove and cool. I always wrap my cake up in cling film or nylon bag this help to trap in heat and helps to create a more softer cake.

Making the lemon syrup

• Mix the lemon juice with 1 tablespoon of sugar bring to a boil remove from heat. Remove the cake from the cake pan.Using a cocktail stick pierce holes into the cake on top and slowly pour the lemon syrup over the cake allow to sit for a few minutes before cutting into it.