This month’s Secret Recipe Club assignment was a little trickier than usual. The More Than Occassional Baker is a blog from the UK, which means I had to do some conversions like Celsius to Fahrenheit, grams and milliliters to ounces, and I used my scale instead of measuring cups. It was kind of a fun little challenge!
I have to admit that I had to search through tons of her recipes to find one that I could make with stuff I had on hand because It’s been a crazy week and I didn’t get around to it until late last night. Lucky for me I came upon this simple cake recipe that sounded refreshing and light for a mid-morning snack.
Lemon Yogurt Cake
1 C. Self-Rising Flour (find how to make it here)
1/2 C. Honey (she uses sugar)
3/4 C. minus 2 Tbsp. Plain Nonfat Yogurt
1/2 C. Canola Oil
1/2 tsp. Baking Powder
1 Tbsp. Fresh Lemon Juice
Zest of 1 lemon
Preheat oven to 350 F.
Combine all ingredients in a bowl and mix thoroughly. Pour into 9" round cake pan that has been sprayed with nonstick cooking spray. Bake for 30 minutes, or until toothpick test comes out clean. Cool in pan and serve as desired.