My contribution to the 2007 challenge for week 25 was this lemon and yoghurt cake from Easy Summer Food (various authors) published at Ryland and Peters. It contains yoghurt - reason enough for me to bake it. A very similar cake can be made using the yoghurt pot for measuring quantities - that turns out quite nice, too, I personnally prefer this one though, as it uses butter and no oil. The recipe said to drizzle the cake with vanilla syrup before serving but I like my cake plain, thank you very much, so I left that out. What you get is a simple, yet very tasty cake with a soft and crumbly texture, lovely with coffee or tea any time of the day.
Lemon and yoghurt cake
Adapted from Easy Summer Food
- 125g unsalted butter, softened
- 125g caster sugar
- zest and juice of 2 unwaxed lemons
- 2 eggs, lightly beaten
- 200g self-raising flour (or plain flour and 2 teaspoons bicarbonate of soda)
- 50g fine semolina
- 150ml full-fat yoghurt
Spoon the mixture into the prepared cake tin and bake in a preheated oven at 180° for about 40 minutes until risen and spongy. The cake is cooked when a skewer inseted into the centre of the cake comes out clean. Let cool in the tin for about 5 minutes , then turn out onto a wire rack to cool completely.