Yesterday I made this Lemon Rosemary Yogurt Cake. Today, the cake is gone. It was a simple story of cake love, and I wanted to share it with you here.
Imagine snipping rosemary in your garden, zesting two lemons (or oranges), squeezing the juice.
Imagine how your kitchen smells when you chop the rosemary, and rub the lemon zest and herbs into sugar until it’s fragrant and damp.
The rest is easy. And the result is divine: a grown up cake, with a dusting of icing sugar. You might have all the ingredients in your house now.
Preheat your oven to 160 C, fan forced, or 325 F in North America.
2 small lemons or oranges, zested and juiced
2 Tablespoons snipped rosemary
1 cup white sugar
2 eggs, beaten
1 cup Greek yogurt
1 cup olive oil
2 cups self-raising flour (or 2 cups plain flour with 3 teaspoons baking powder and 1/2 teaspoon salt)
Here’s what to do next:
Add the sugar, zest and rosemary to a bowl. Rub until damp. (Your kitchen will smell delicious.)
Add the eggs and whisk until pale and thick.
Beat in the lemon OR orange juice and Greek yogurt.
Sift in the flour and mix. Pour into a round cake tin.
Bake for 45 - 50 minutes. (Please — start checking at 40 minutes with a toothpick. It should come out clean.)
Eat a slice in the sun, or for us today in Sydney, in the rain…
And while you do, consider this: the best happiness tip I know. I use it all the time. When the world throws something hard at me, I turn around and do some good. Tim Ferriss puts it this way in his book, Tools of Titans.