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
175g Self-Raising Flour
3 Large Eggs, separated
225g Greek-style Yoghurt
Zest of 1 Lemon
Directions:
- Preheat oven to 180C / Gas Mark 4. Grease the cake tin and line the base with non-stick baking parchment.
- Beat together the sugar, butter and egg yolks in a bowl.
- Add the yoghurt and lemon zest then beat the mixture until smooth. Gently fold in the flour.
- Whisk the egg whites to a soft peak and carefully fold into the mixture.
- Turn into the prepared tin. Bake for 1 hour or until the cake is well risen and firm to the touch.
- 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:
- 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.
