Lemon Yoghurt Cake

Lemon Yoghurt Cake

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.

Ingredients:

  • 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

Method:

  1. Preheat your oven to 180°C and grease and line a ring cake tin
  2. In a bowl beat the sugar and eggs together until light and fluffy
  3. Add in the oil and the lemon rind, and mix until well combined
  4. Add the remaining ingredients in the order listed above, one at a time, folding each ingredient in well
  5. Transfer mixture into your baking in and bake for 40 minutes
  6. Serve warm with cold Greek yoghurt
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