Recipes
Lemon Yoghurt Cake

Lemon Yoghurt Cake | Recipe

Rating:

0 % of 100

(0) Rate the recipe

Lemon Yoghurt Cake | Recipe

Name: Lemon Yoghurt Cake
Cook time: 20 min
Yield: 12 Personen
Ingredients: 4 eggs; 200 g raw cane sugar; 220 g Greek yoghurt; 80 ml neutral cooking oil; 2 organic lemons; 240 g flour; 2 tsp baking powder; 2 tsp JS Sweet Allrounder; 150 g icing sugar; 2 tbsp lemon juice

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

20 min

Baking Time:

50 min

Difficulty:

Easy

Servings

Ingredients

For the cake:
2 tsp

Sweet Allrounder
The secret ingredient for all desserts £4.99 £76.77/kg incl. 0% tax, excl. shipping
Discover more products
4

eggs
200 g

raw cane sugar
220 g

Greek yoghurt
80 ml

neutral cooking oil
2

organic lemons
240 g

flour
2 tsp

baking powder
For the icing:
150 g

icing sugar
2 tbsp

lemon juice

Method

Preheat the oven to 180°C (top/bottom heat).

Put the eggs, sugar and yoghurt in a mixing bowl and beat until the sugar has dissolved. Add the oil, the zest of both lemons and the juice of one lemon and mix.

Mix the flour, Sweet Allrounder and baking powder and sift into the batter. Mix until the batter is just combined.

Grease a loaf pan, scrape in the batter and bake for 50 minutes. Cover with aluminium foil after 30–40 minutes if the cake browns too quickly. Remove the cake from the oven and leave to cool on a cooling rack in its tin. Turn out after 10 minutes.

For the icing, mix the icing sugar with the rest of the lemon juice and spread onto the lukewarm cake. Leave to cool completely, then cut into slices and serve with a cuppa.

Nutritional information: (Per serving)

Calories
292 kcal

Carbohydrates
45 g

Protein
4.9 g

Fat
10 g