Lemon Yoghurt Cake

I made this delicious lemon yoghurt cake for my mum’s birthday today.

It was recently featured in Best and is a Mary Berry recipe.

The first cake book I bought was one of Mary’s and as far as I am concerned, you can’t go wrong with a one of her recipes.

Great to see her on the Great British Bake Off on BBC2 on a Tuesday night.

Keep this cake in the fridge and eat within a week (if it last that long). 

Lemon Yoghurt Cake

(Makes a round, deep 20cm cake tin)

Ingredients:

300g Caster Sugar

50g Butter, softened
175g Self-Raising Flour

3 Large Eggs, separated

225g Greek-style Yoghurt

Zest of 1 Lemon

Directions:

1. Preheat oven to 180C / Gas Mark 4. Grease the cake tin and line the base with non-stick baking parchment.
2. Beat together the sugar, butter and egg yolks in a bowl.
3. Add the yoghurt and lemon zest then beat the mixture until smooth. Gently fold in the flour.
4. Whisk the egg whites to a soft peak and carefully fold into the mixture.
5. Turn into the prepared tin. Bake for 1 hour or until the cake is well risen and firm to the touch.
6. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

Lemon Icing

Ingredients:

100g Icing Sugar, sifted

1 ½ tbsp Lemon Juice

Directions:

1. Mix together the sifted icing sugar and the lemon juice. Pour over the cold cake, smooth over with a palette knife and leave to set.