Lemon Yogurt Cake
A different cake option for those who love sweets and lemon-based desserts.
Ingredients:
- 225g butter, at room temperature
- 300g sugar
- 4 eggs, at room temperature, with yolks and whites separated
- 2 teaspoons lemon zest
- 85ml lemon juice
- 250ml plain yogurt
- 65g sweetened shredded dry coconut – optional
- 285g plain flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- For the glaze: 115g icing sugar; 2 tablespoons lemon juice; 3 to 4 tablespoons plain yogurt
Directions:
- Preheat the oven at 350°F/180°C.
- Grease a fluted cake pan and dust with flour.
- With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs yolks, one at a time, beating well after each addition. Add the lemon zest, lemon juice, yogurt (and coconut – optional) and stir to blend.
- Stir together the flour, baking powder and bicarbonate of soda. Set aside.
- In another bowl, beat the egg whites and salt until they hold stiff peaks.
- Fold the dry ingredients into the butter mixture, then fold in the egg whites until blended.
- Pour into the fluted cake pan and bake until a skewer inserted in the center comes out clean, about 50 minutes. Let stand 15 minutes, then turn out and place it on a plate.
- For the glaze, sift the icing sugar into a bowl. Stir in the lemon juice and just enough yogurt to make a smooth glaze.
- Pour the glaze over the cake and let it drip down the sides. Allow the glaze to set before serving.
Total Time / Yield:
- 1 hour and 30 minutes / 12 servings
