Today we’re happy to share a recipe from Carter, the creative force behind @werebros. Carter is not only a devoted mother and self-taught cook, but also the author of two cookbooks with her sister, Harry Were. Together, they created a beautifully photographed collection of everyday recipes that first debuted in 2019 and continues to resonate with readers.

This time, she brings us a Light Lemon Cake, a simple recipe that reflects her approach to food: easy, fresh and tasty. Perfect as a dessert or enjoyed at breakfast.

· Butter, 100g

· Eggs, 4

· Lemons, juice and zest from 2

· Sugar, 1/2 cup

· Almond meal, 1 1/2 cup

· Baking powder, 1 tsp

· Salt, pinch

· Icing sugar and yoghurt to serve

Preheat your oven to 160C with a fan. Grease and line a 20cm cake tin with baking paper.

Melt the butter in a small saucepan. Separate the egg yolks and keep the whites in a separate bowl. Add the lemon juice, zest, and 1/4 cup of sugar to the yolk bowl and whisk until combined. Then, stir in the melted butter. Add the almond meal, baking powder, and salt and mix with a wooden spoon.

In a standing mixer with the whisk attachment, whisk the egg whites until they form soft peaks and are glossy. When they begin to become foamy, slowly add the remaining 1/4 cup of sugar, whisking continuously.

Gently fold the egg whites into the batter and pour it into the prepared cake tin. Bake for about 40 minutes, or until the top of the cake is golden brown. Allow the cake to cool in the tin before transferring it to a plate.

Dust with icing sugar and serve. If you are eating it for breakfast, serve with some plain yoghurt.