Well what do ya know, spring is finally here! And about time too- the snow this winter was killing me. Granted there’s more snow on the way, but today its climbing into the 60s, so I’ll just live in the moment for now and say life is good.
And speaking of good, let’s talk lemon, a hallmark flavor of spring. To be perfectly honest, I’m more of a chocolate person. But every time I make this cake, I am forced to reconsider… It’s that good.
And for the occasional treat, I’d say the ingredients aren’t much to cringe over, especially compared to the store-bought cake. So today, I fully intend to grab myself a slice, sit on the front porch, absorb some vitamin D, and begin to defrost 🙂
1 and 1/2 cups spelt flour
2/3 cup sugar
1/2 tbsp baking powder
1/2 tsp salt
1 cup cup plain, organic whole milk yogurt
1/2 cup lemon juice
Preheat the oven to 350 degrees and grease a 8×8 baking dish. In a bowl, combine dry ingredients (flour, sugar, baking powder, and salt). In a separate bowl, whisk together wet (yogurt, lemon juice, and eggs). Add the dry ingredients to wet, stir until combined, and spread into the baking dish. Bake for 40 minutes.
NOTE: I do not make this cake with frosting- it doesn’t need it! However, I recommend letting the cake sit at room temperature for several hours, or covering with aluminum foil overnight before digging in; moisture forms at the top, making the cake more tasty (in my opinion anyway).