Ingredients: <br /> <br />⅔ cup (150 mL) cake & pastry flour <br />¼ tsp (1 mL) baking powder <br />1/8 tsp (.5 mL) baking soda <br />1/8 tsp (.5 mL) salt <br />1 Tbsp (15 mL) lemon zest <br />3 Tbsp (45 mL) yogourt <br />1/3 cup (75 mL) sugar <br />1 Tbsp (15 mL) lemon juice <br />¼ tsp (1 mL) pure vanilla extract <br />3 Tbsp (45 mL / 43g) butter, softened <br />1 egg <br /> <br /> <br />Method: <br />Preheat oven to 325ºF (160ºC) <br />Prepare a 6 inch square cake pan by greasing and then flouring it. <br />In a bowl mix together the flour, salt, baking powder, and baking soda. <br />Zest the lemon into another bowl, then mix in the sugar. <br />Scoop out about a tablespoon of the lemon sugar mix and set aside. <br />To the remaining lemon sugar mixture cream in the butter and then the egg. <br />In a third bowl mix together the yogourt, lemon juice and vanilla. <br />With two or three additions mix the flour and yogourt mixtures into the lemon sugar mixture. <br />Pour the batter into the cake pan and smooth the top. <br />Sprinkle on the reserved lemon sugar mixture. <br />Bake for 26 - 29 minutes. <br />Let cool in the pan for 10-15 minutes before serving. <br /> <br />Prep Time: 60 minutes <br />Servings: 2
