Bring some sunshine to the table with this delicious and super easy lemon and yoghurt cake. Sarah Brown, our Head of Food Culture thought this cake was so special she brought it to the opening of our new care home HammondCare Daw Park to share with our guests.

Sarah, a trained dietician, believes food is one of the most important parts of life. And she’s passionate about making sure residents enjoy food in a meaningful way, sharing with others, cooking, or just enjoying a meal that’s nourishing and full of flavour.

“This delicious one bowl cake is always a great success and has a lovely aroma while baking. I like to serve it with a side of Greek yoghurt or custard, as an opportunity to boost the protein, which is important for our overall health as we age”.

Ingredients

• ¾ cup (180ml) vegetable oil
• 2 eggs
• 1 tablespoon finely grated lemon rind
• ¼ cup (60ml) lemon juice
• 1 cup (280g) natural Greek yoghurt
• 1¾ cups (385g) caster sugar

• 2 cups (300g) self-raising flour

• 2 tablespoons fresh thyme leaves

Lemon icing

• 1 cup (160g) icing (confectioner’s) sugar
• 1 tablespoon lemon juice
• ½ tablespoon boiling water

To serve

• Greek yoghurt or thick custard

Equipment/utensils

• Bundt tin, 2.5 litre capacity
• Large mixing bowl
• Sieve
• Whisk
• Medium bowl
• Tablespoon
• Cake stand or plate

Method

1. Preheat oven to 160°C, and grease a 2.5-litre-capacity bundt tin.
   
   
2. Place the oil, eggs, lemon rind, lemon juice, yoghurt and caster sugar in a large bowl and whisk to combine. Sift in the flour and whisk until smooth.
   
   
3. Pour mixture into the bundt tin and bake for 50–55 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes. 
   
   
4. While the cake is cooling, make the lemon icing: sift the icing sugar into a medium bowl. Add the lemon juice and water and mix to combine. 
   
   
5. Carefully turn the cake out onto a cake stand or plate. While the cake is still hot, spoon over the lemon icing and sprinkle with the thyme leaves. Allow to set for 10 minutes before slicing to serve.
   
   
6. Serve with a generous dollop of Greek yoghurt or thick custard.

Sarah Brown, Head of Food Culture at HammondCare, talking to one of the residents.

Our passion for fresh, high-quality food has inspired the creation of three cookbooks:

• It’s All About the Food Not the Fork is full of appetising smaller meals that can be eaten with your hands – no cutlery required!
• Don't Give Me Eggs That Bounce celebrates the dignity of older people, those living with dementia and those with eating difficulties by providing easy recipes for delicious, nutritious foods catering to a range of dietary needs.
• Lobster for Josino acknowledges the importance of flavour at every stage of life, bringing together carefully researched clinical advice and innovative recipes to provide joy and flavour to people at the end of their lives.

Our cookbooks contain invaluable advice from expert chefs and health professionals. And of course, plenty of delicious recipes!