Many find baking rather intimidating, and I’m here to preach the exact opposite. Baking a cake is one of the easiest kitchen routines that I do. Even if pressed for time. I’m that confident and that partial. And when the cake doesn’t emphasize on room temperature ingredients or softened butter, it’s even more appealing!
I bake like clockwork now, nicely tuning out the other noises around the house (which are usually high pitched squeals), turn on my music and spend about 20 minutes minding my own cake batter.
This recipe is even cooler because: 1. melted butter so no waiting around for it soften and 2. Greek yogurt protein boost.
BTW – have you tried Epigamia Vanilla yogurt yet? It is in fact speckled with real vanilla bean, which is a delight to all vanilla lovers. I use this flavoured yogurt in my cake for the added boost and since it has no preservatives or added sugars I feel a whole lot better about this cake.
I used up a bunch of frozen berries I had in the freezer – I simply put the box into the regular fridge the night before so that it was nicely de-frosted by the time I baked.
This cake is super moist, delightfully citrus and like most of my tea cakes, perfect with a cup of tea or coffee. And for breakfast.
Photo credits: Saloni Shah Vyas
