The allure of this bright and zesty lemon yogurt cake, is the perfect balance of sweet and tangy!
Ingredients
Cake
- 1 x 125g Llaeth Y Llan Natural Yogurt Pot
- 200g Plain Flour
- 150g Caster Sugar
- 125g Unsalted Butter
- 1tsp Bicarbonate Soda
- 3 Eggs
- 1 Lemon (for zest and juice)
Icing
- 150g Icing Sugar
- 1 Lemon (juice only)
Instructions
- Preheat the oven to 180C/170 for fan ovens. Then grease a cake tin.
- Put the caster sugar and butter into a bowl and beat this together until the mixture is fluffy and creamy, then take 1 egg at a time and beat these into the mixture.
- Sieve the flour and bicarbonate soda together, then add this and the yogurt to the batter and mix all of this together.
- Add the zest and juice from a lemon, mixing this into the batter, then pour into the greased cake tin you prepared earlier.
- Bake this for 45 minutes or until well-risen and golden brown.
- With the cake in the oven, make the icing by stirring lemon juice into the icing sugar.
- When the cake is done, remove it from the tin, prick a few holes into the surface and pour the icing over the top of the cake.
- Give it about 30 minutes to cool then serve and enjoy
Share the love…
