• Greek lemon yoghurt cake

    Serves: 1 cake
    Cooking Time: 1 hour 20 mins

    Ingredients

    • 250g butter, at room temperature
    • 300g sugar
    • 4 large eggs
    • 15ml (1 tbsp) lemon zest
    • 300g cake flour
    • pinch of salt
    • 5ml (1 tsp) bicarbonate of soda
    • 5ml (1 tsp) baking powder
    • 15ml (1 tbsp) vanilla extract
    • 250ml (1 cup) yoghurt
    • 200g almonds, finely chopped
    • 125ml (½ cup) lemon juice
    • 125ml (½ cup) water
    • the peel of 1 lemon
    • icing sugar, to serve

    Instructions

    1

    Preheat the oven to 180°C. Lightly grease a 20cm springform cake tin.

    2

    Cream the butter and 200g of the sugar together until light and fluffy.

    3

    Add the eggs and lemon zest, and mix thoroughly.

    4

    Sift the flour, salt, bicarbonate of soda, baking powder and vanilla extract together. Add to the butter mixture, alternating with the yoghurt, and then fold in the nuts.

    5

    Spoon into the cake tin and bake until cooked, about 1 hour.

    6

    Mix the lemon juice, remaining sugar water and lemon peel in a small pot. Stir over high heat until the sugar has dissolved and the mixture is a bit syrupy.

    7

    Once the cake is cooked, immediately pour over the warm syrup and allow it to cool in the pan to absorb all of the syrup. Turn onto a serving plate. Dust with the icing sugar to serve.

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