Lemon yoghurt cake

I like the lemony and yoghurty taste of this cake.

Ingredients
125g unsalted butter
1 cup caster sugar
2 eggs, lightly beaten
1 cup plain low fat yoghurt
1/4 cup lemon juice
1 tbsp grated lemon zest
2 1/2 cups self raising flour
1/2 tsp bicarbonate of soda
For syrup
1/3 cup sugar
2 tbsp lemon zest, julienned
1/4 cup lemon juice
1/3 cup water
For serving
1 cup plain low fat yoghurt (optional)

Steps

1. Preheat oven to 180C. Oil a 23 cm cake tin.
2. Beat the butter and 1 cup of the sugar until light and creamy.
3. Add the eggs one at a time, mixing well after each addition. 
4. Stir in the yoghurt, 1/4 cup of lemon juice, lemon zest, flour and bicarbonate of soda.
5. Spoon the mixture into the tin and bake for 45 minutes or until baked.
6. Remove the cake from the oven and pour the zest and syrup over the top while the cake is hot and still in the tin. 
7. Let the cake stand for at least 5 minutes before serving in slices and some extra yoghurt, if desired.
8. Syrup

• Combine 1/3 cup sugar, lemon juice and 1/2 cup water in a saucepan. 
• Cook, stirring over low heat until the sugar has dissolved, then add the julienned lemon zest and simmer for 4 minutes.

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Best Ever Chocolate Brownie

I needed to bake something for the school fair. It has to be able to be stored without refrigeration. So decided to try this recipe before baking it for the fair. These brownies came out delicious, rich and moist so I hope the people that buy my brownie at the fair will like it too.


Ingredients
150 g butter
300 g dark chocolate
1 1/2 cups brown sugar
4 eggs
1 cup flour
1/2 cup sour cream
1/2 cup chopped macadamia nuts

Steps
1. Line a greased baking tin with baking paper
2. Melt butter and chocolate over low heat, and transfer to a mixing bowl.
3. Add brown sugar and mix together, then mix in the eggs.
4. Add sifted flour and mix.
5. Add sour cream and nuts and combine thoroughly.
6. Pour mixture into the baking tin and bake at 180C for 30 mins.

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