Lemon yoghurt cake

Serves:  8 at home or 24 tastes in the kitchen classroom

Fresh from the garden:  lemon, eggs

• metric measuring spoons, cups & scales
• chopping boards & non-slip mats
• sifter
• bowls – 2 medium
• electric beaters
• baking paper
• toothpick
• 1 loaf tin
• wire rack

• 260 g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 75 g unsalted butter
• 100 g raw sugar
• 2 eggs, at room temperature
• 1 lemon
• 1 cup yoghurt

• Set out your ingredients.
• Preheat the oven to 180oC.
• Grease and line the loaf tin with butter and baking paper.
• Zest the lemon and set aside.
• Sift together the flour, baking powder and bicarbonate of soda into a medium bowl.
• In another medium bowl beat the butter until creamy and then gradually add the sugar and beat until the mixture becomes light in colour and texture.
• Add the eggs to the butter mixture, one at a time, beating well after each is added. Then add the lemon zest and mix until combined.
• Add the flour mixture in 3 parts, alternating with the yoghurt, beating on low speed until smooth.
• Scrape the batter, using a spatula, into the loaf tin, and spread evenly. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
• Let cool in the tin for 10 minutes before inverting the cake and peeling off the paper lining. Let the cake cool, right-side up, on the wire rack.