Lauren's Lemon Glaze Cake

HOORAH!
Little House's first blog recipe!
Today boys and girls I made Lauren's Lemon Glaze Cake.
Delicious and super easy.

This is Lauren's original recipe which we made this cake from.

Heres what I used to make'ith the cake. Noticed some of the ingredients here arent matching to the recipe?
Well you are a clever cookie!Read on to find out what Ive changed...

When I make this recipe I prefer to use margarine instead of butter, and yoghurt instead of sour cream.
I also omit a quarter cup of the sugar.

Lets get started!
Ready?
Set?
Gooooooooo!

First things first - get that lemon rind ga-ra-ted.
I like long threads of lemon rind - to achieve this use long strokes as you grate it as opposed to short sharp movements.
Set aside 3 teaspoons worth for your cake mix, and whatever is leftover for the glaze.
NOTE: grating your thumb like I did is not recommended...

Lightly beat 4 eggs in a separate bowlio...

Beat the marg and sugar until well combined, then chuck in the eggs and the 3 teaspoons of rind.
Beat them up Michael Jackson styles.

Sift your flour and baking powder together in a separate bowl...

Measure out your yog.

Alternately fold in the yog and flour....

YEAH! Now its all combined!

Get your grease on and grease that cake tin

Put your cake mix into the tin and gently smooth the top.

Bung your cake into the oven right in the middle and cook for 60 minutes.

MEANWHILE....make the glaze by combining sugar, lemon juice, and that left over rind you had.

Stirring occasionally over a medium heat until the sugar dissolves until you get something that resembles this...

Once the cake is ready pour the glaze over the top making sure every bit of cake is slimed by glaze.
NOTE: If like me you made your glaze too far in advance and its gone thicky by the time you get to this step, just stir it over a low heat to loosen it back to a runny syrup. Easy.

Nom! Leave the cake to cool completely before removing it from the tin.
Slice it up.
Eat it.
Genius.



Word.
B-ridge out.