LEMON YOGHURT LOAF
I’VE never baked with yoghurt before, so I’m quite excited by this recipe from 100 Cakes And Bakes, which Mary promises will be ‘nice and moist’. By her standards, it is quite complicated, involving beaten egg whites and folded flour, but the sugar and lemon juice icing is simplicity itself. Small but sturdy, the shop-bought version reminds me of a generously iced bun.
JULIET’S VERDICT: A nice, crumbly consistency and I like the sharp, sugary topping of the shop cake. Not too bad at all. But the yoghurt has made the homemade version more moist — it’s got a lovely texture, and the topping is nice and natural-tasting. It could have done with more lemon, though.
WINNER: It’s a draw. Juliet prefers the texture of the homemade version, but the stronger lemon flavour of the shop-bought one.