Yogurt is one of those words whose pronounciation divides people, rather like scone and data. I tend to flip between the two - having grown up in a culture with equal parts American and British influence, I have a confused vocabulary - after 5 years in the UK I still forget myself at times and refer to trousers as pants!
However you choose to pronounce it, this week's Weekly Bake Off recipe is a lovely cake. The yogurt does make it rather dense, especially if, like me, you don't bake it for quite long enough, but it has a lovely springy texture, and is beautifully moist.
Having learnt to not mess with Mary's recipes, the only modification I made was adding a squeeze of lemon juice to the cake batter to ensure a good lemony flavour to the cake. I also only had a 23cm diameter deep cake tin, so my cake is a bit thinner than it should be (and also explains why I slightly undercooked it - I should have gone for the 1hr15min, but got nervous about overcooking it at 1hr05min, so pulled it out early). As a result it sank a bit in the middle, and I ended up with a puddle of icing in the middle.
In other news, this Thursday I'll be attending my first Clandestine Cake Club meeting in Pudsey - I'm very excited to be meeting at least one other Weekly Baker, and many other cake-lovers!