Ah, lovely summer! A house full of visitors necessitates a house full of cake.
Love this one for its summery flavour and its reliably even texture. Plus, it has yoghurt, so it’s basically a breakfast food, right?
Adapted from here.
3/4 cup butter, room temperature
1 cup caster sugar
2 Tablespoons lemon juice
Zest of one lemon
1 tsp vanilla paste/essence
1/2 cup Greek yoghurt (low fat works fine)
1 1/2 cups self-raising
1/2 teaspoon salt
1 Tablespoon fresh rosemary leaves, finely chopped
3 tbsp lemon juice
1 cup icing sugar
Beat butter & sugar until light.
Add the remaining wet ingredients, mixing well to avoid curdling. Stir in the rosemary leaves.
Finally add the flour, mixing until combined.
Pour into a loaf tin, or a 20cm round springform if your boyfriend has put your loaf tin away somewhere silly *rolleyes*.
Bake for about half an hour at 180c, then check. If it still wobbles in the middle, give it a bit longer. If, like me, you have an aga, put it in for about 15 minutes and pray.
Let it cool in the tin, and meanwhile make the glaze by combining the lemon juice & icing sugar. If it doesn’t dissolve well, you can gently heat the lemon juice to help.
Pour over your cake in the tin and decorate with a few rosemary springs.
With any cake, once your rising agent (in this case, the baking powder in hour flour) gets wet, it starts to do its job. You only have a small window of time to get it into a hot oven and start setting before the magic runs out, so always hold off adding that ingredient until your tin & oven are ready to go.
Rosemary really varies in flavour strength. I used younger sprigs in this for their softer texture and stronger taste.