Lemon yoghurt cake

Lemon yoghurt cake

By
From
A la Grecque
Serves
10
Photographer
Mark Roper

Lemon is one of my favourite flavours, especially when teamed with yoghurt. I find that the tang of the acid in both the lemon and yoghurt blends with sugar in cakes or desserts to make a creamy, sweet–sour combination that stimulates the palate without being too sweet.

Ingredients

Quantity Ingredient
125g unsalted butter
220g caster sugar
2 eggs
250ml thick plain yoghurt
3 tablespoons lemon juice
1 tablespoon lemon zest
430g self-raising flour
1/2 teaspoon bicarbonate of soda

Syrup

Quantity Ingredient
125g sugar
125ml water
3 tablespoons lemon juice
1 lemon, rind julienned
creme fraiche, to serve

Method

  1. Preheat the oven to 180ºC and grease and line a 23 cm spring-form cake tin.
  2. Combine the butter and sugar in an electric mixer and beat until pale and fluffy. Add the eggs one at a time, beating well after each addition then add the yoghurt, lemon juice and zest. Sift the flour and bicarb together and fold into the cake mixture. Bake for 45 minutes, or until cooked.
  3. Make the syrup while the cake is baking. Combine the sugar, water, lemon juice and rind in a heavy-based saucepan. Heat gently to dissolve the sugar then increase the heat and bring to the boil. Simmer for 5 minutes to form a syrup then remove from the heat and pour over the hot cake while still in the tin. Leave to cool slightly and serve with crème fraîche.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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