I never ever considered blogging about food or recipes, but when my good friend Jess (What Would Karl Do fame) came over last week and tried this cake, she made me promise that I’d share the recipe on the blog. Come to think of it, every time I bake this cake, people want to know how it’s made. It’s such an easy recipe that it sits perfectly with my ‘effortless style’ philosophy so I thought why not? Some recipes are simply too good not to share!

I got the recipe of this super moist, delicious and versatile Lemon Yoghurt cake from my mom-in-law. I have a lemon tree and always have Greek yoghurt in the fridge, so this cake is a no-brainer. It’s so straightforward to make: it only has 2 steps! Because life is too short to spend too long in the kitchen! It literally only takes 5 minutes to prep: perfect for the time-poor. You can serve it any time, anywhere, with anyone. I’ve brought it to every event from baby showers to birthdays, picnics to pot-luck dinners, and yes, I’ve even had it for breakfast with you guessed it, more yoghurt!

Bottom line is, this cake is fool-proof! If someone without any cooking credentials like me can make it, you definitely can! So, are you ready to bake?

Turn oven on to 180 degrees Celsius.

1. Grate a large lemon in a mixing bowl. Add 1 1/3 cup sugar (you can use white, caster or raw, just not brown sugar) to the rind and mix well.
2. Add in the juice of the aforementioned lemon, 2 whisked eggs, 1 1/2 cup Greek Yoghurt, 1 cup vegetable oil (I use rice bran or olive oil) and 2 1/2 cups of sifted self-raising flour. Mix well .

Pop the cake batter in either a loaf or a bundt tin and cook on fan-force for 40 minutes until the edges shrink. I usually line the loaf tin with baking paper, and brush the bundt tin with a layer of oil and icing sugar.

For an easy icing to ‘dress-up’ your cake (this is a fashion blog after all…), mix together 1 1/3 cup sifted icing sugar, 3 tablespoons lemon juice and 10 g of melted butter to spread on top of the cooled cake. Then dust with toasted coconut flakes, rose petals, or more grated lemon rind. I don’t usually ice the cake if I use a loaf tin.

Easy peasy right? Let me know how you go with making it! Remember, cake is cake, so cut it, share it, and eat it sparingly. But enjoy every mouthful!