Lemon Yoghurt Cake

This is my quick fall back cake, so easy and quick to make , plus you can ring the changes by adding other ingredients such as Ginger or fresh Raspberries.

Ingredients 

One 150 grm pot of natural organic yoghurt
Keep the empty pot to measure out the other Ingredients.
Zest of one large or two small lemons
One empty yoghurt pot of unsalted melted butter
One empty yoghurt pot unrefined white sugar
3 medium sized eggs
Two empty yoghurt pot measures of cake flour
pinch of organic vanilla powder ( you can use vanilla sugar instead of the unrefined sugar them omit the vanilla powder)
one teaspoon baking powder
one teaspoon bicarb

Place all the ingredients except the flour into a mixing bowl and mix them thoroughly, then fold in the flour. Pour the mixture into a greased and floured cake tin and bake at 180 degrees for 20-25 minutes, test the cake by inserting a wooden skewer, if it comes out clean the cake is ready.
Leave to cool and sprinkle with a dusting of icing sugar.

To ring the changes...

Add a tablespoon of crystallized  chopped ginger 
Add a teaspoon cinnamon powder
Do a mix of Orange and lemon for a citrus version.
In season add some fresh Raspberries or Blueberries.