Yogurt and lemon make a great combination in this healthier, moist cake that’s not too sweet.

You’ll need:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
grated zest of 2 lemons
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup macadamias (walnuts are good too)

Preheat the oven to 175 degrees C. Butter and flour a loaf pan. Whisk together yogurt, sugar, eggs, lemon zest and vanilla. In a separate bowl, sift together the flour, baking powder, and salt. Slowly whisk this into the yogurt mixture. Fold the oil into the batter, making sure it’s all incorporated. Fold in nuts. Pour the batter into the prepared pan and bake for about 45-50 minutes.

What to do with the zest-less lemons? Juice them for this awesome baba ganoush recipe. Cut pita bread into wedges and toast till crisp – perfect for dipping in the baba ganoush.