Lemon Yogurt Cake - Recipes and Miscellanea

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

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.