Lemon Swirl Sheet Cake
DESCRIPTION
Makes 12 large squares
Preparation time: 20 minutes
Cooking time: 20 – 25 minutes
INGREDIENTS
115ml olive oil
2 medium eggs
200g Trewithen yoghurt
250g caster sugar
200g plain flour
1/2 tsp salt
2 tsp baking powder
Zest of 1 lemon
50g unsalted Trewithen butter, softened
50ml Trewithen yogurt
250g icing sugar
5 tsp lemon curd, to swirl
METHOD
- Preheat the oven to 160oC fan and line a 22 x 33cm rectangular tin with baking parchment.
- In a large mixing bowl, beat together the oil, eggs, yogurt and caster sugar until they form a smooth paste. Sieve over the flour, salt and baking powder and mix until just combined (overbeating will result in a tough sponge). Fold through the lemon zest and pour into the prepared tin.
- Bake for 20-25 minutes, or until a skewer inserted into the cake comes out clean and it is golden on the top. Allow to cool completely in the tin.
- To make the yogurt icing, beat the soft butter in a small bowl using an electric whisk until smooth, then add the yogurt and beat again until well combined. Add the icing sugar a little at a time, whisking until thick and fluffy. Chill until ready to use.
- Spread the cooled sponge with the icing using a palette knife. Use a teaspoon to dollop lemon curd across the top, then swirl into the icing using a skewer to create a beautiful pattern. This cake will keep in an airtight container for up to 3 days, and should stay nice and moist!
