Lemon Yoghurt Cake

Lemon Yoghurt Cake


2 people made this

This cake is the easiest - just blend all the ingredients in a food processor. Serve it with mascarpone or cream.

Cathie Victoria, Australia

Makes: 1 cake

  • 250g unsalted butter, softened
  • 250g caster sugar
  • 4 eggs
  • 1 lemon, zested
  • 100ml lemon juice
  • 140g plain yoghurt
  • 50g plain flour
  • 250g semolina
  • 200g ground almonds
  • 2 teaspoons baking powder
  • icing sugar, for dusting

Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

  1. Preheat the oven to 165 degrees C. Grease a 26cm round cake tin and line with baking paper.
  2. Combine the butter and sugar in the bowl of a food processor until pale and creamy. Add the eggs, one at a time. Add lemon zest, juice and yoghurt and blend. Add the combined flour, semolina, almonds and baking powder and blend.
  3. Pour the mixture into the tin and bake 40-50 minutes or until it passes the skewer test. Cook on a cake rack and dust with icing sugar.

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