11 Jun Lemon Yoghurt Cake

Photo by eggbank on Unsplash

I was looking at some leaflets that TeamsGB put out with one page that claims a casserole could change your married life. It goes on to describe the sharing of prayer, experiences and ideas between couples each month over a friendly meal.

I have really been missing this aspect of our meetings, while we have been using Zoom instead of visiting each other on our homes. Our team love the sharing we have been doing, but there is something intimate about sharing a meal that has been lacking, over the last 18 months.

That got me thinking about my own cooking history and favourite recipes, and I dug out some recipes that I have enjoyed making. I found myself remembering events in my life connected to them. There are certain foods that always take me back to precious moments.

Tucked inside an old recipe book, I found a scrap of paper on which a lemon yoghurt cake recipe was written. It was handwritten by my niece and included all the spelling mistakes that that make me remember the joyous 12 year old girl she once was. It is a little treasure in my cupboard.

I thought I would share it with you, (without the spelling errors) in the hope that you can make new memories with this recipe.

All the main ingredients are measured using the single yoghurt pot.

Ingredients:
the grated rind of 1 lemon (keep the juice for the topping)
1 x plain or lemon yoghurt
2 x caster sugar
3 x self-raising flour
1 x sunflower/vegetable oil
3 eggs

For the topping
the juice of 1 lemon (see above)
1 heaped dessertspoon of caster sugar (more or less depending on taste)

Pre-heat your oven to 180 degrees Celsius / Gas mark 4

Place the yoghurt in a mixing bowl, followed by the rest of the ingredients.
Beat well.
Grease and line a loaf tin and place the cake mixture into it.
Place into the middle of the oven for 1 hour.

When finished leave to cool on a cooling tray for 5 minutes.
Prick the top of the cake and pour lemon juice evenly across the surface of the cake, then sprinkle with caster sugar.

When cool, slice, share and enjoy.

If you have any recipes that are special to you, send them to WebEditors@Teamsgb.org.uk