Lemon yoghurt cake

This cake is extremely fast and simple to make, deliciously moist, tender and lemony, and a bit different than the standard (easy and fast) pound cake. It can be frozen very well (both whole and sliced), and I’ve even defrosted slices in the microwave (low wattage) successfully, while I normally let baked goods defrost at room temperature to prevent them getting dry. Or, keep it in the fridge and eat within a week. As a bonus, it is quite a light cake, while it doesn’t compromise on flavour.
If you want, you can ice the cake with an icing made with icing sugar and lemon juice, but I don’t think it is necessary. Also, freezing the cake with this icing will probably not work very well.

Lemon Yoghurt Cake

Lemon yoghurt cake (1 cake)
From “Mary Berry’s Baking Bible”

300 g sugar
50 g butter, soft
3 eggs, separated
225 g Greek yoghurt
grated zest of 1 lemon
175 g self-raising flour

Preheat the oven to 180C. Grease a 20 cm round cake tin.
Beat together sugar, butter and egg yolks. Add the yoghurt and lemon, and beat until smooth. Gently fold in the flour.
Whisk the egg whites to soft peaks and gently fold into the batter. Pour the batter into the prepared tin.
Bake in the preheated oven for 60-75 minutes, or until the cake is golden, feels firm to the touch, and a toothpick comes out clean.
Leave to cool in the tin for a few minutes, then turn out and leave to cool completely on a wire rack.

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