This lemon yoghurt cake is the perfect cake for a Sunday evening, so you have something for your afternoon cup of tea during the week. A slice of this deliciously moist and lemony cake is just the thing for a morning pick-me-up. Check out our recipes for different versions of the dessert!
Servings: 10 people
Ingredients:
125 g Butter
130 g caster sugar
2 lemons, finely grated zest (reserve juice for icing)
3 Owner
120 g Flour
200 g Yoghurt
1 teaspoon baking powder
Ingredients for the icing:
130g powdered sugar
2 lemons, juice of 1 lemon, additional zest for decoration
Preparation:
- Preheat the oven to 160°C.
- Grease a 20cm springform pan.
- Place softened butter, sugar and lemon zest in a bowl and beat with an electric mixer until pale and creamy.
- Beat in eggs one at a time.
- Sift the dry ingredients together and stir in alternately with the yoghurt until a smooth dough is formed.
- Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a skewer comes out clean.
- Place on a wire rack to cool. After cooling downyou can have the cakeRemove from pan and drizzle with lemon icing, covering the top and running down the sides of the cake.
- Decorate with a little lemon peel if desired.
- For the icing, mix the sifted powdered sugar and lemon juice in a bowl to form a smooth, pourable icing. If necessary, add a little boiling water to reach the right consistency.
Prepare gluten-free lemon tart
Servings: 12 people
Ingredients for the cake:
125 g unsalted butter, softened
200 g caster sugar
3 Owner
Zest of 1 lemon
200g gluten-free self-raising flour
200 g natural yogurt
For the syrup:
150 g caster sugar
Fresh lemon juice (about 4 lemons)
Preparation:
- Preheat the oven to 180°C and line a 20cm square cake tin with baking paper.
- Using a stand mixer fitted with a whisk attachment, beat the butter and sugar on medium speed until fluffy. Then beat in the eggs one at a time.
- Carefully fold in the lemon zest, then the flour and yogurt. Pour into the prepared cake pan and bake for 40 minutes, or until a skewer inserted into the center comes out clean.
- 5 minutes beforeCake is ready, prepare the syrup.
Syrup:
- Heat lemon juice and sugar in a small saucepan over medium heat and simmer for 5 minutes.
- Remove the syrup from the heat and immediately pour it over the cake as described in the step below.
- If the cakeOnce cooked, use a fine skewer to poke about 30 holes in the top of the cake. Then pour half of the hot syrup over the holes. Use a spatula to spread the excess syrup over the cake and let it sit for 10 minutes before repeating the process with the remaining syrup.
- Allow the cake to cool completely in the tin before turning it out onto a cake plate and cutting it into the desired slices.
Also read:Yogurt Shake Cake: The 15-minute recipe with vanilla or chocolate
Try the summer dessert with syrup
Servings: 10 people
Ingredients:
3 Owner
220 g caster sugar
2 lemons, squeezed, plus 2 teaspoons finely grated lemon peel
300 g self-raising flour, sifted
280g Tamar Valley Greek Style Yoghurt, plus extra for serving
125 ml vegetable oil
Lemon syrup:
2 lemons, peeled into strips
110 g caster sugar
80 ml lemon juice
Preparation:
- Preheat the oven to 180 degrees. Grease the mold and line the bottom and sides with baking paper.
- Beat the eggs with an electric mixer.
- Beat eggs and sugar for 4 minutes until pale and creamy. Add the lemon juice and lemon zest and then beat for another minute.
- Stir in flour, yogurt and oil until the dough is smooth. Spoon into prepared pan and bake for 45 minutes or until a skewer inserted into the center comes out clean.
- Meanwhile, to make the syrup, place the peel in a pot of boiling water for 1 minute. Drain and reserve the peel. Add sugar, lemon juice, and 2 tablespoons water to the same pot and cook, stirring, over low to medium heat until sugar dissolves. Simmer for 3 minutes or until thickened, then return the peel to the pot. Makes 125 ml.
- Poke about 15 holes in the cake with a kebab skewer. Pour half of the hot syrup over the cake, allowing it to absorb before adding more. Let the cake stand in the tin for 30 minutes. Remove from the mold, drizzle with the remaining syrup and serve with extra Greek yogurt. It's so easy to prepare a lemon yoghurt cake yourself!
