The ever-resourceful
Jess Brady is a grower, nurturer, maker, sharer and all round lovely lass who
will be a regular contributor to this blog. Over the next year (or so!)
she will generously share her immense knowledge of everything handmade and
homemade - in and out of the kitchen!
This month she has shared one of her favourite go to recipes when
she has an abundance of lemons - it is not only delicious but so easy to make!!
It was passed to her from a best friend and now we are very happy to pass
it onto you….
Lemon Yoghurt Cake
1 ¾ cup sugar
2 eggs
½ teaspoon salt
2-3 teaspoons lemon juice
Grated rind of 2 lemons
¾ cup vegetable oil (could use safflower or coconut)
1 cup of natural yoghurt
2 cups SR flour (I tend to use half spelt and half wheat)
Mix rind, oil, eggs and sugar together in a bowl using a fork.
Add the remaining ingredients and mix until combined.
Bake in a well greased tin at 180° for about 30 minutes
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