Lemon Sheet Pan Cake With Jowar (Sorghum)
A light, deeply lemony sheet pan cake made with sorghum flour.
Ingredients
- 200 g all-purpose flour
- 160 g jowar or sorghum flour
- 200 g granulated, white sugar
- 160 g olive oil
- 280 g Greek yoghurt
- 3 eggs
- 60 g lemon juice
- 2 tbsp lemon zest
- 1/2 tsp vanilla extract
- 2 tsp baking powder
- 1/4 tsp soda bicarbonate
- 3/4 tsp salt
For the lemon syrup
- 50 g lemon juice
- 90 g castor sugar
Instructions
- Preheat the oven to 176°C, line a 13"x 9" sheet pan with baking parchment and lightly grease it.
- In a bowl whisk together the flours, salt, baking powder and baking soda.
- In another bowl, whisk the sugar with lemon zest and olive oil, beating the eggs in one at a time till you have a creamy, frothy mixture. Add the vanilla.
- Mix in the lemon juice and Greek yoghurt and whisk till the yoghurt is incorporated into the egg mixture.
- Gently fold in the dry mixture with spatula making sure there are no lumps of flour in the batter. Take to use a light hand just till the batter is a homogenous mixture. Overmixing will yield a dense cake.
- Pour the cake into the prepared pan and bake for 30-35 minutes.
- While the cake bakes, make the syrup by gently heating the lemon juice with the castor sugar in a pan just till the sugar dissolves. Do not boil.
- Cool the cake on a wire rack for 10 minutes and then drizzle the syrup all over the cake evenly. Let it soak and allow the cake to cool fully before slicing.