I joined a club recently, this is no ordinary club, here you bake your cake and eat it (and other cakes too!) Its called the Clandestine Cake Club, it was started in the UK by Lynne Hill and now has clubs all over the world. We meet once a month, the location is revealed a couple of days before and you bake to a theme, I have met some lovely people, and its great to be part of something you enjoy.
February's theme was a summery cake, so I thought, lemons and blueberries, a perfect combination. This is such an easy cake to make, its been featured in one of Annabelle Langbien's web pages. Using a pot of 150 g of dreamy lemon yoghurt, you make this cake in a few simple steps.
- 150g pot of dreamy lemon yoghurt
- Pot of a neutral oil (eg sunflower or grapeseed)
- 2 pots castor sugar
- 2 tsps. baking powder
- Zest of 2 lemons
- 3 eggs
- 3 pots of plain flour
Mix all the ingredients together in a mixing bowl and pour into a lined 20cm baking tin. Fan bake at 170 for 40-50 min.
For the glaze - 1/2 pot icing sugarand 2 tablespoons warm lemon juice, mix together and pour on the cake once the cake is cool. Decorate with lemon rind and blueberries!