Balkan Yogurt Cake

  • 6 oz butter
  • 6 oz white sugar
  • 2 eggs
  • 8 oz yogurt (you can measure fluid ounces or weigh it)
  • 8 oz plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarb
  • 1/4 tsp salt
  • 2 tsp lemon rind (generally a whole lemon, or more if you want to be generous)
  • icing sugar

Cream the butter and sugar, add the eggs one at a time and beat. Stir in the lemon rind and yogurt. Sift the flour, baking powder, bicarb and salt (important as it mixes in the raising agents). Combine the flour into the butter/sugar/egg mixture and beat until smooth.

Put into a greased brownie tin (9x9inch square tin works well). Bake at 175 degrees C for about 35 mins (should be golden brown on top).

Cool for 5 mins before turning out onto a rack. You can sift icing sugar over the top if you want – nice but can be messy. This cake is good warm.