Ingrdients
- Eggs (up to you how many) (approx 60g per egg)
- Plain flour
- Butter
- Sugar
- 1 dollop of natural yoghurt
- 1 Lemon (or more if you're feeling in a zingy mood)
- Baking powder
Method- Cake
- Weigh your eggs... then match the weight for sugar, butter and flour
- Cream together sugar and butter
- Beat eggs and mix them in
- Mix in flour with a 2 baking powder (2 level tsp for every 150g flour)
- Add a dollop of yoghurt (heaped tbsp or so)
- Add the zest 1 lemon
- Mix well and bake at 180°C for 20-30 mins or until a knife pulls out clean
Method - Drizzle (as soon as the cake is out of the oven)
- Mix together a couple of tsp of sugar with the juice of the lemon
- Stab the cake with a skewer or fork and pour over
* The 'weight of an egg technique' can be used for a simple sponge or lemon can be swapped for chocolate, nuts or berries etc