Early Summer Garden

The view from the kitchen door.

 This spring has been rainy and cool, but now the sun is shining,  everything is verdant. Too much so, as I can't keep up with the weeding (one handed). It's only a tiny London garden.
Hubby strimmed the grass, bless him, so it looks a bit tidier.
Several times a day I look at the garden just because it makes me happy.  I also find excuses to be out there when I should be doing something else, like sewing - still difficult and one handed. Hanging out the laundry is a joy again.

Flowers and herbs

Georgina the Goose on guard in the garden.

Fading Pansies and Burgeoning Geraniums 

The peony getting ready to bloom and my lovely foxglove.

My Little Angel with Blue Pansies

Lemon Yogurt Cake - The Monday Recipe

Here the cake is topped with a dusting of icing sugar.

This is a recipe borrowed from The  Barefoot Contessa. Three weeks ago, I had a carpal tunnel operation on my left hand and I have been watching quite a lot of television while my hand heals.  Today I am typing with my right hand only and that takes ages.
I tried this recipe because it  does not require a mixer.  I can't lift the mixer out of the cupboard, but I want cake! I NEED cake!







This cake is not overly sweet and it is delicious with a cup of coffee or tea.

Ingredients

1 1/2 cups flour

2 teaspoons baking powder (bicarbonate of soda)

1/2 teaspoon salt

1 cup plain full-fat yogurt

1 cup sugar

3 extra large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon good vanilla extract

1/2 cup vegetable oil (not olive oil)

Method

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest and vanilla until smooth,
Add oil and mix in.
Add sifted dry ingredients and fold in gently until just mixed.

Pour mixture into a greased, lined 8 1/2 by 11 inch pan.
Bake at 180 C or 350 F for about 25 minutes.  Check that it is done by pressing lightly on the top.  If it springs back, it is done.

While the cake is baking, make a syrup from 1/2 cup of lemon juice and 1/2 cup sugar.
Put both ingredients in a pan and bring to a gentle simmer. Remove from  heat.

While the cake is still warm, pour the lemon syrup over the top.  Allow to cool and serve.