Lemon-Yoghurt Cake in a Jar

We all know by now that cake in a jar makes the perfect gift. You can make cupoards full and you're all set for days and weeks and months of birthdays, holidays and nonsensical celebrations such as America's National Cake Day (November 26th, be sure to mark your calendars!).

But I like to think of these darling sweets as little "emergency cakes", à la "In case of emergency, break glass". Though I don't recommend any actual breakage here.

Bad day? Just twist that lid and get a whiff of freshly squeezed lemon up your nose. The citrusy-sweet explosion of flavor is sure to make you feel better soon. All you need now is a spoon. Which shouldn't be too hard to find.

Luckily, "emergency" leaves room for interpretation: a failed test, a heated discussion, a craving for sugar and the absence of a nearby pastry shop; reason enough to clink those glasses and spoon away!

But yes, you can also give these away if you really want to.(The cakes hold their flavor for up to 6 months!)

HERE'S WHAT YOU'LL NEED:

• 6 jars (290ml, sterilized)
• 200g sugar
• 180g butter
• 4 eggs
• 220g all-purpose flour
• 2 t baking powder
• 1 T grated lemon zest
• juice from 2-3 squeezed lemons
• 2 T natural yoghurt

Preheat the oven to 170°C and prepare your jars.

In a large mixing bowl, cream together the sugar and butter until pale and soft. Add the eggs one by one, beat well until fully incorporated.

In a separate bowl, combine the flour with the baking powder, then add the flour mixture to the sugar mixture along with the lemon juice, lemon zest and yoghurt. Mix until smooth.

Evenly divide the batter into the prepared jars and bake for 35 minutes or until a toothpick inserted comes out clean. Once done, remove the jars from the oven and seal with the lids immediately. (Careful, as the jars will be very hot.)

Let cool.

Once completely cooled, decorate the jars with hand-written tags, lace, fabric or whatever else you have lying around at home!

Get that spoon and enjoy!