Lemons and Rosemary are rife in the garden at the moment, and what better combination for a deliciously moist cake – zesty lemon with a subtle, fresh, evergreen rosemary scent. This is an adaptation of a recipe I was given by a work colleague quite a few years ago. I have no idea where it has come from as it was a photocopy of a photocopy! No butter, just oil (unless of course you top it with buttercream like I did!).
LEMON & ROSEMARY YOGHURT CAKE
1 3/4 cup sugar
Rind of 2 lemons
1 cup oil
1/2 tsp salt
1 cup yoghurt
2-3 Tbsp lemon juice
1-2 tsp fresh and finely chopped rosemary (optional)
2 cups self raising flour
Beat oil, eggs, sugar and lemon rind well, and then add the remaining ingredients.
Pour mixture into greased and lined 24cm spring form cake tin.
Bake at 180 degrees celcius for 30 minutes or until a skewer comes out clean.
Leave to cool for about 10 minutes before turning out carefully onto a rack.
Can be sprinkled with icing sugar, or, when completely cool, smothered in lemon butter cream frosting (mmmmm)
By Christall Lowe