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.

Vanilla Sponge

Whilst I may be adventurous making birthday cakes for mini me (1^st birthday – candle; 2^nd – a number 2; 3^rd – Postman Pat van; 4^th – rainbow; 5^th – flip-flop), I decided it was best to play it safe and make a round vanilla sponge with white icing and red hearts (40 to be precise).

I use Jane Asher's basic sponge mix and it has never failed. I even use it for making cupcakes.

To make life easier I cheated and bought ready rolled white icing.

Basic Vanilla Sponge

(makes 2 x 8inch round cakes or 12 good sized cupcakes)

Ingredients:

250g Butter, softened

250g Caster Sugar

250g Self Raising Flour, sifted

4 eggs

2 tsp Baking Powder (omit for cupcakes)

2 tsp Vanilla Essence

Directions:

1. Preheat the oven to 160C / gas mark 4. Grease 2 round cake tins or if making cupcakes, place cupcake cases in a 12 hole muffin tin.
2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. Add the flour, baking powder and vanilla essence and continue to mix on a medium speed untilall is incorporated.
4. Divide the batter evenly between the tins (or cupcake cases). Bake in the oven for 25 minutes for sponge, 15 minutes for cupcakes. A skewer should come out clean.
5. Leave to cool slightly before transferring to a wire rack.

Variations:

Chocolate cake – replace 50g flour with 50g cocoa powder

Coffee cake – replace vanilla essence with 4tbsp of instant coffee dissolved in 4 tbsp of boiling water

Orange / Lemon cake – replace vanilla essence with 2tsp or desired fruit juice and grated rind

Butter cream

Ingredients:

200g Butter, softened

½ tbsp hot water

300g Icing Sugar, sifted

Directions:

1. Put the butter into a bowl with the hot water and mix together well.
2. Beat in the sifted icing sugar a little at a time, until the mixture is light and creamy.

Variations:

Vanilla butter cream – add 1 tsp vanilla essence

Lemon butter cream – substitute 1 tbsp lemon juice for the hot water

Chocolate butter cream – add 150g melted dark chocolate

Coffee butter cream – dissolve 2 tablespoons instant coffee in the hot water