A super easy lemon cake made by using a yoghurt pot as your measuring tool (great for if you don't have scales or a measuring jug to hand). This eggless cake is moist, soft and full of tangy lemon flavour.
Line a 2lb loaf tin with baking paper. Preheat the oven to 180C (350F) fan or 200C (400F) non-fan.
Empty the contents of the 100g yoghurt pot into a medium bowl. Rinse the yoghurt pot out and dry it - you can now use it as a measuring tool for the rest of the recipe (or stick to the weights given if you prefer).
To the bowl of yoghurt add the water, oil, sugar and lemon zest.
1 pot water, 1 pot light olive oil, 2 pots granulated sugar, zest of 2 lemons
Add in the flour, ground almonds, baking powder, bicarbonate of soda and salt. Stir until you get a mostly smooth batter.
3 pots plain white flour, 2 pots ground almonds, 1 tsp baking powder, 1/4 tsp bicarbonate of soda, 1/4 tsp fine table salt
Pour into the loaf tin and bake for 50-60 minutes until a toothpick inserted into the centre of the cake comes out clean. It will probably sink a bit as it cools, this is okay!
As the cake is cooking, combine the syrup ingredients (lemon juice and sugar) in a small pot. Bring to the boil on the stove over a medium-low heat. Simmer for 2-3 minutes until slightly reduced and syrupy.
1 pot granulated sugar, 3/4 pot lemon juice
Poke holes in the baked cake while it is still hot and in the loaf tin. Pour the syrup all over the warm cake and leave to cool before removing from the tin, slicing and serving.
Vegan option: use a dairy-free, soy-based yoghurt here.