Rosie Eats: Lemon & Yogurt Cake

We've all got an ideal-parent version of ourselves in our heads, haven't we?  The kind of organised, patient parent that we're all striving to be, but who doesn't exist in any kind of reality.  My ideal version of myself has a fulfilling job and time to do her mascara, every day.  She also spends hours with her (perfectly behaved) children doing crafty-type activities during which she never gets stressed over the amount of glitter on the floor or glue on the cushions.  (I don't know how she does it.  She's a wonder.  And fictional, which helps.)  This is the kind of simple, wholesome cake I imagine she'd knock up effortlessly in ten minutes - in between doing the hoovering - so that when her children came through the door after school, they'd be greeted with the delicious smell of baking, a smiling mother, and a clean house.  

After School Lemon & Yogurt Cake

150g caster sugar

2 eggs

100g unsalted butter, melted

125ml plain full-fat yogurt

Zest of one lemon (unwaxed) 

200g plain flour

2 tsp baking powder 

Heat the oven to 180°C.  Butter a 20cm round cake tin. 

In an electric mixer, combine the sugar, eggs, melted butter, yogurt, and lemon zest.  Mix thoroughly until you have a smooth batter.  Fold in the flour and baking powder.

Spoon the batter into your buttered tin, and bake for 30-35 minutes until golden brown.  Cool in the tin for 15 minutes, before turning out onto a rack. 

Note: this cake keeps (wrapped in clingfilm), but I find that it loses some of its lovely moist texture the longer you leave it.  If you find yourself with leftovers (how? tell me how), might I suggest a slice or two topped with yogurt and fresh berries?  

Rosie's Verdict:  "What kind of cake is it?  Does it have chocolate in it?"