Lemon yogurt cake with mango sauce.

I saw this great shot of Lemon Yogurt Cake in a past CNY/Valentine issue of Flavours magazine, and decided that since daddy's a fan for sour stuff, I'd do this lemon flavour infused cake for his birthday. If it was before, I might have made a cheesecake instead but I wanted to save (mommy's) money this year, so ... :)

For the sauce, you'll need:

Juice of 1 fruit (I prefer one with a sour pang, squashed half a mango for this recipe)

Sugar (approx. half the volume of the juice)

1. Heat juice over medium fire. Pour in sugar, stir until dissolved.

2. Let it simmer until sauce thickened to your preferred consistency. Remove from heat.

For the cake, you'll need:

250g caster sugar

1/8 tsp salt

zest of 3 lemons (I used what was left: 1 lemon)

2 eggs (lightly beaten)

100g butter (I used fat spread)

400g plain flour

2 tsps baking powder

200g plain yogurt

1. Preheat oven 180°C. Brush a 20" cake tin with butter or line with greaseproof paper.

2. Mix together sugar, salt, zest and eggs. Whisk.

3. Sift together flour and baking powder. Pour flour, butter and yogurt into eggs mixture. Mix until incorporated.

4. Bake for 30 minutes or until toothpick comes out clean when inserted.

The cake was pretty firm, as predicted. The making of this cake obviously did not indicate that it'll be airy when baked, and the instruction to stir together flour, butter and yogurt is really vague. I just poured in half of the flour mixture into the eggs mixture after mixing butter first, and then I nearly got a firm cookie dough out of it.