Lemon Yoghurt Cake
Ingredients
125g unsalted butter
2 teaspoons of finely grated lemon rind
1 cup caster sugar
3 eggs
1 cup standard flour
1 teaspoon Edmonds Baking Powder
1/2 cup thick yoghurt
Description
A moist, lemony cake, which is a beautiful tea cake, served with a dollop of tart yoghurt! This cake would also make a beautiful dessert served slightly warm, with a cold raspberry coulis.
Method
Preheat the oven to 160C and grease & line a 20cm cake tin.
Sieve the flour and baking powder together into a bowl and set aside.
In a clean mixing bowl, cream butter and sugar. Then add the eggs, one at a time, beating each into the creamed mixture before adding the next one. Stir in the lemon rind.
Fold in the sieved dry ingredients, alternating with the yoghurt - I did this in 1/3's. Avoid overmixing the batter.
Pour the mixture into the prepared tin and bake for 35 minutes, or until the cake pulls slight away from the sides of the tin, and the cake springs back when lightly touched.
Leave in the tin for 10 minutes before turning out onto a rack to cool.
Categories
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