Hello food lovers,

Today I am going to share an easy lemon and yoghurt cake recipe. I got acquainted with this recipe from the book called Barefoot Contessa at home. I really enjoy watching the show Barefoot Contessa on TV but I do not totally agree with the Chef (Ina Garten) with some of her recipes. Will tell you why in my other blogs. Surprisingly enough I really liked this recipe of hers which I have modified to my needs. I like cooking with ingredients that are easily available or storecupboard essentials. This is one of those recipes where you could satisfy your sweet tooth and yet does not add up to your calorie counts!! That's not the only reason why I love this recipe, it does not require an electric mixer. I enjoy baking but am not fortunate enough to have an electric mixer as yet and recipes like this are a bonus.

I made this recipe for the first time when I went over to my Aunt's. I baked this cake as a present for her. I like baking cakes or cookies as presents. You know you will not go wrong with home baked cookies or cake or home made jam and pickles.

After everyone loving the cake, an idea popped in my head, Why can't I bake 2 or 3 cakes a day and supply to neighbouring coffee shops. I rang the shops and unfortunately was declined, but that did not discourage me from baking this cake again.

I made this cake last friday, just for my husband. It gives me immense pleasure when he returns home from work and is welcomed by the aroma of something baking in the oven.

Here goes the recipe, try it and you will know how delicious it is. There's some magic that lemon and sugar does to your taste buds.

The recipe makes 1 Loaf

1 1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yoghurt (for even more healthier option you can use low fat yoghurt)
1 1/3 cup of sugar, divided
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon vanilla extract
1/2 cup vegetable oil (you can use sunflower oil as well)
1/3 cup lemon juice

Preheat the oven to 180 degrees. Grease and flour a loaf tin. Whisk in a large bowl the yoghurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk in the dry ingredients (flour, baking powder and salt). With a spatula or a wooden spoon fold in the vegetable oil in the batter and incorporating it well. Pour the batter in the loaf tin and bake for 50 minutes or until a toothpick inserted in the centre of the loaf comes out clean.

Meanwhile, cook the remaining sugar and lemon juice in a pan until the sugar dissolves and set aside. ( I wanted to omit this step but it really keeps the cake moist and tastes even better).

When the cake is done, cool it in the loaf pan for 10 mins and later place it on a plate and pour the lemon and sugar mixture over the cake and allow it to soak.

The cake tastes better warm or cold. It will send magical sensations to your tastebuds. Go for it!

Much love and Light till next time!!!