A profuse of wattle blooms, the story of a gum tree, sand pit adventures, afternoon light, homegrown lemons, sunshine in a cake... something about those golden hues that enliven the tired-of-wintering (and not-quite-well-feeling) self. 

It's true - the last few weeks have passed in a haze... packing eggs, planting trees, learning to build farm fences, sickness, preserving seasonal produce, making new friendships and rekindling old ones, keeping up with a toddler, planning our own business - we fall into bed early, heavy-lidded. 

We three are transitioning to a new life in the countryside - and it is an exhausting, wonderful daunting thing...

Very lemony yoghurt "sponge" cake
(a satisfying tea cake with just enough tartness - and gluten free of course)

100g softened butter
3/4 cups cane sugar
pinch sea salt
2 large, pastured free range eggs
1 cup unsweetened greek yoghurt
zest and juice of two lemons

1 1/2 cups gluten free flour (I blend rice/tapioca/arrowroot flours)
1 1/2 teaspoons baking powder

Using beaters cream butter and eggs until light. Beat in eggs one a time. Beat in yoghurt and lemon juice and zest. In a separate bowl whisk flours and baking powder together - gently fold into wet mixture until just combined (it will look a bit lumpy). Pour into paper lined 20cm square or round tin and bake in a moderate oven (180'c) for 35 minutes or until lightly golden and an inserted skewer comes out clean. Cool in tin and cut into squares. Eat plain with a warm cup of tea or with a generous dollop of fresh cream...