I'm not sure why I've kept this recipe from you for so long. Because it is simply divine.
And I know what you're thinking.
No blogger has ever put a recipe out there without claiming it to be "the world's best", "a must-try" and "grannies favorite".
As I am not a qualified baker and have no professional culinary training whatsoever, I don't even want to make such a claim.
But! You are just going to have to trust me when I say with absolute certainty that this is at least the best cake in a jar that I have ever made! It is super moist and incredibly lemony. I took a first bite and thought I was chewing on the most gooey lemon bar. Which is saying a lot. Because lemon bars.
You could say this is summer in a jar!
The yoghurt keeps the batter nice and fluffy; sealing the jar makes sure the cake doesn't dry out, but tastes fresh and moist for a long time; and the copious amounts of lemon juice I squeezed into this little glass I am pleased to say does not have a sour aftertaste, but makes for a citrusy-sweet explosion of flavors that reminds me of snogging your crush on a hot summer's day.
Well almost anyway.
The best part is that the cakes don't lose much flavor over a longer period of time - if any at all.
They are (highly) enjoyable for at least six months; I tend to put an expiry date in five months time on the jars' label, just to make sure I don't keep them lying around for too long! Not that that usually happens. There is always a sugar monster somewhere in need of its daily fix.
And I'm not even talking about myself.
When I first made cakes in a jar, I was so pleased with how they turned out that I gave them all away within minutes. Turns out, people love cake!
So while I always give away jars at birthday celebrations, family get-togethers and to friends in need of some good vibrations, this time I wanted to make sure I always have 2-3 in my cupboard for what I would call 'emergencies'.
I have the following scenario in my head: Friends come over spontaneously in need of a chat, a hug and probably some booze. And just when they think they're all set, they've got all they need, ready to poor out their aching hearts, I exclaim "Who wants some cake?". And of course everyone is overjoyed by the prospect of feeding their souls with lemon bar goodness. And just like that all is good in the world.
Another possible scenario includes me, Netflix and a spontaneous sugar craving.
So starting now, for each batch I make, I am always going to keep 1 or 2 jars in storage for when they are most needed. And you should do so too.
HERE'S WHAT YOU'LL NEED:
- 6 jars (290ml, sterilized)
- 200g sugar
- 180g butter
- 4 eggs
- 220g all-purpose flour
- 2 t baking powder
- 1 T grated lemon zest
- juice from 2-3 squeezed lemons
- 2 T natural yoghurt
Preheat the oven to 170°C and prepare your jars.
In a large mixing bowl, cream together the sugar and butter until pale and soft. Add the eggs one by one, beat well until fully incorporated.
In a separate bowl, combine the flour with the baking powder, then add the flour mixture to the sugar mixture along with the lemon juice, lemon zest and yoghurt. Mix until smooth.
Evenly divide the batter into the prepared jars and bake for 35 minutes or until a toothpick inserted comes out clean.
Once done, remove the jars from the oven and seal with the lids immediately. (Careful, as the jars will be very hot.) Let cool, then enjoy when needed.
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