Lemon and Yogurt cake ..Simple and best Recipe

Name: Lemon and Yogurt cake ..Simple and best
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g butter; 2 teaspoons grated lemon rind; 1 cup caster sugar; 3 eggs, seperated; ½ cup coconut; ¼ cup ground almonds; 2 tablespoons lemon juice; 2 ½ cups white self rising flour; 200 g plain yogurt; 1 medium lemon; 1 cup honey

Servings: persons

250 g butter
2 teaspoons grated lemon rind
1 cup caster sugar
3 eggs, seperated
½ cup coconut
¼ cup ground almonds
2 tablespoons lemon juice
2 ½ cups white self rising flour
200 g plain yogurt
1 medium lemon
1 cup honey

1
Grease 20cm bab pan,cream butter, rind and sugar until light and fluffy.
2
Beat in egg yolks one at a time, stir in coconut, almonds, and juice.
3
Add sifted flour and yogurt in 2 batches.
4
Beat egg whites in a bowl until soft peak form, fold into cake mixture.
5
Pour into pan,Bake in moderate oven for 1 hour.
6
spoon hot syrupj over hot cake, cool.
7
HONEY SYRUP.
8
Remove rind from lemon.
9
Squeeze juice out of lemon (need 1/4 cup juice).
10
Combine rind with juice and honey and melt until honey is melted, do not boil.

1294

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g butter, 2 teaspoons grated lemon rind, 1 cup caster sugar, 3 eggs, seperated, and more.

Yes, Lemon and Yogurt cake ..Simple and best falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon and Yogurt cake ..Simple and best

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