I found this this lovely cake on the great blog lepiratelife.com. I have tweaked the recipe a little.
1/3 cup melted butter (approximately 75 grams)
1 cup sugar
1 cup full fat yoghurt
2 lemons – zest of both, juice of 1
1 teaspoon vanilla paste
2 cups self raising flour
1 teaspoon baking powder
A pinch of salt
200 grams white chocolate, melted
Additional lemon, cut into thin slices
1/4 cup sugar (to sprinkle on top)
Preheat oven to 170 degrees.
Place the melted butter, sugar, yoghurt, zest, juice, eggs and vanilla paste in a food processor. Whiz until well combined.
Add the flour, baking powder and salt. Process until smooth. Pour in the melted white chocolate and mix until combined and velvety.
Pour into a 24cm spring form cake tin lined with baking paper and arrange the lemon slices on the top of the batter. Sprinkle with half of the remaining sugar.
Bake for 40 minutes or until a skewer inserted in the cake comes out clean. Cover with foil if it starts to brown too much during the baking time.
Remove from the oven, and sprinkle the remaining sugar – or less to taste – over the cake, particularly over the lemons.
NB I usually bake a little baby cake with the main mixture so that I can “quality test” the product straight out of the oven or at room temperature. I have included a photo of the test cake baked in a friand mould.
Serve warm or at room temperature with whipped cream, vanilla mascarpone or good vanilla bean ice cream.
The cook’s helper!