This cake, light and lemony and perfect when paired with Greek yoghurt, evokes feelings of homeliness, welcoming and family. The recipe was passed to me from my bother-in-law, whose home is often smelling of freshly baked delights, and for me it conjures memories of welcoming friends to London, afternoons at my sisters home or taking a still-warm, tea towel wrapped cake to visit my Nana on a Sunday afternoon.
Perhaps this is why I decided to make this cake today, after saying goodbye to my family for the next 12 months, feeling a little lonely and sad and missing my far away home. Or perhaps it’s simply because it tastes so damn good.
- 1 ¾ cup sugar
- 2 eggs
- 1 cup oil
- Rind of 2 lemons
- 1 cup plain yoghurt
- ¼ cup lemon juice
- 2 cups self raising flour
- ½ tsp salt
- Preheat your oven to 180°C and grease and line a ring cake tin
- In a bowl beat the sugar and eggs together until light and fluffy
- Add in the oil and the lemon rind, and mix until well combined
- Add the remaining ingredients in the order listed above, one at a time, folding each ingredient in well
- Transfer mixture into your baking in and bake for 40 minutes
- Serve warm with cold Greek yoghurt