Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
For the Cake
1 ¾cflour
2tspbaking powder
½tspsalt
3eggs
1csugar
2tbslemongrass paste
Zest of 1 lime
½cyogurt
2tspcoconut extract
½ccanola oil
½ccandied gingerchopped.
For the Syrup
2tbsplemongrass paste
1cwater
½csugar
Instructions
Make the Cake.
Preheat oven to 350. Spray a 8 ½” x 4 ½ “loaf pan with oil and line the bottom and sides with parchment paper. Spray the parchment paper lightly with oil.
In a bowl whisk together the flour, baking powder and salt.
In the bowl of stand mixer, whisk together the sugar, eggs, lemongrass, and lime zest until quite light in color and thickened (2-3 minutes).
Add the yogurt and coconut extract and whisk to combine.
And the oil and whisk for one or two minutes until everything is well mixed.
Stir in the flour mixture until just mixed. Fold in the chopped ginger.
Pour the batter into the prepared pan and smooth top with a spatula. Bake in the center of the oven for 45-60 minutes until a tester comes out clean or with a few crumbs attached.
Make the Syrup.
While the cake is baking make the lemongrass syrup.
Place the lemongrass paste, sugar, and water in a small saucepan over medium heat.
Heat, stirring often, until the sugar has dissolved. Bring the mixture to a boil and simmer for 15 minutes. Cool and strain the syrup, discarding the lemongrass.
Finishing the Cake
When the cake baked removed it from the oven and poke holes all over the top with a toothpick. Drizzle 1 tablespoon of the syrup over the top of the cake. Wait five minutes for the syrup to sink and repeat. Do this 4 times.
Allow the cake to cool in the tin.
Recipe Notes
Note: I often find it difficult to find stalks of lemongrass in the supermarket but tudes of crushed lemongrass are generally found in the produce section