If you're going to stay with friends or family over Easter and you want to find an alternative gift to the usual chocolate egg, why not create your own foodie present?
This lemon yoghurt cake is quick and easy to make, plus who could refuse a slice of homemade cake with a cup of tea on a weekend afternoon?
Want to give this recipe a try? Watch below to see Andrea and Sarah from the food blog Peanut Buttered show you how it's done:
Prep time: 20 minutes
Cook time: 25 minutes
You will need (to serve six:)
1 large lemon
2 large eggs
100g unsalted butter at room temp
180g flour
1tsp baking powder
1tsp bicarbonate of soda
150g caster sugar
160ml plain yoghurt
STEP 1: Make the cake batter
Grease a loaf pan and pre-heat the oven to 180c. Beat together the butter and 100g of the sugar. Add in your eggs, one at a time, followed by the yoghurt and the zest of the lemon. With the mixer on slow, add the flour and beat until just combined.
STEP 2: Bake
Transfer to the loaf pan and bake for 25 mins, until the cake shrinks from the edges of the pan and a tester comes out clean.
STEP 3: Make the lemon glaze
Allow the cake to cool slightly, and in the meantime, heat the lemon juice from your lemon and the remaining caster sugar in a pan until the sugar is dissolved.
STEP 4: Glaze the cake
While the cake is still warm, prick holes with a skewer, concentrating mainly on the natural crevice so that your cake isn't covered in obvious ugly holes. Pour the liquid all over the top of your cake either while it's still in the tin or when transferred to a wire rack. Serve with tea.
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