It was a serious baking weekend for me with both farmstay guests and three granddaughters visiting Struan Farm.
In addition to chocolate chip cookies and sticky date pudding, I made a delicious Lemon Yogurt Cake from "The Tin Goose Cookbook." Sugar, eggs, lemon juice, yogurt, oil and self raising flour are combined in the food processor then baked. The icing is made with butter, cream cheese, icing sugar and lemon juice. Normally lemon curd is also added to pump up the citrus and offset the sweetness, but since Emma isn't crazy about lemon I didn't add it this time.
To finish, we picked blue and white edible borage flowers for the top!
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