Yogurt-and-lemon-cake

Yogurt and lemon cake

Zesty and deliciously moist with a crunchy outer shell

By , 28 September 2017

(57 votes)

Yogurt and lemon cake
  • 1 Hour 5 Mins

  • Serves: 16

  • Price: 19p per serving

Nutritional Info
Each 77g serving contains
  • Energy

    1153KJ

    276KCAL

    14%
  • Fat

    13.5g

    high

    19%
  • Saturates

    2.0g

    med

    10%
  • Sugars

    23.0g

    high

    26%
  • Salt

    0.19g

    low

    3%
of your reference intake.
Typical energy values per 100g: 1498kJ/358kcal.
Ingredients
  • 350g caster sugar
  • 240ml rapeseed oil
  • Zest and juice 2 lemons
  • 2 eggs
  • 250g Greek style yogurt
  • 1tsp vanilla essence
  • 250g self-raising flour
  • 1tsp icing sugar, to dust
Method
  • Preheat your oven to 190C/170C Fan/Gas 5. Use a little of the rapeseed oil to grease a 23cm round springform cake tin.

  • In a large bowl, whisk together the sugar, remaining oil, lemon juice and zest.

  • Add the eggs one at a time, whisking well after each addition, followed by the yogurt and vanilla. Whisk until thick and smooth.

  • Sift the flour. Fold in with a spoon until just combined and lump-free.

  • Pour the mixture into the tin and bake for 50 mins or until a skewer inserted into the centre of the cake comes out clean.

  • Cool for 10 mins in the tin, then remove and transfer onto a wire rack. Once at room temperature, dust with a sprinkling of icing sugar. This cake is lovely served for tea or as a dessert with a side of yogurt.