Lemon Yoghurt Cake

READY IN: 1hr 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350F.
  • Grease and flour a 12 1/2 cup bundt or tube tin.
  • Cream the butter and sugar together until nice and creamy.
  • Add the egg yolks one at a time and beat well after each one is added.
  • Add the lemon rind and juice and yoghurt and stir.
  • Sift together the flour, and baking powders (I just give them a round in my mixer- a trick a baker showed me) to mix them up.
  • In another bowl beat the egg whites and salt till they form stiff peaks.
  • Now gently fold the dry ingr.
  • into the butter mix and then add a portion of the egg whites folding it inches Then add the remaining egg whites and fold gently.
  • Pour into the tin and bake for around 50 minutes testing to see it the skewer comes out clean.
  • Leave in the tin itself to cool for around 15 minutes.
  • Then turn it out and cool on a rack.
  • Glaze: Sift the icing sugar into a bowl.
  • Add the lemon juice and mix to stir well.
  • Add a little yoghurt at a time just enough to make a smooth mix.
  • Put the cooled cake on the serving plate or board and then pour the glaze over and let sit till glaze is set.
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