Lemon Berry Cake With Yogurt Custard Recipe

Name: Lemon Berry Cake With Yogurt Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, at room temperature; 1 tbsp finely grated lemon zest; 1 2/3 cups granulated sugar; 3 None large eggs, at room temperature; 1 2/3 cups self-rising flour, sifted; 1/2 cup all-purpose flour, sifted; 1/2 cup Greek yogurt; 1/3 cup lemon juice; 16 oz frozen mixed berries; -1 None Yogurt Custard; 4 None large egg yolks; 1 1/4 cups heavy cream; 1/2 cup granulated sugar; 1 cup Greek yogurt

Servings: persons

1 cup butter, at room temperature
1 tbsp finely grated lemon zest
1 2/3 cups granulated sugar
3 None large eggs, at room temperature
1 2/3 cups self-rising flour, sifted
1/2 cup all-purpose flour, sifted
1/2 cup Greek yogurt
1/3 cup lemon juice
16 oz frozen mixed berries
-1 None Yogurt Custard
4 None large egg yolks
1 1/4 cups heavy cream
1/2 cup granulated sugar
1 cup Greek yogurt

1
Preheat oven to 325u00b0F. Grease a deep 8 inch square cake pan and line base and sides with parchment paper, extending paper 2 inches over sides.
2
In a stand mixer, beat butter, lemon zest and sugar until light and fluffy. Beat in eggs, 1 at a time. Stir in flour, yogurt and lemon juice. Transfer 1/2 of batter to prepared pan and sprinkle with 1/2 the frozen berries. Top with remaining cake batter then remaining berries. Bake for 1 hour 30 mins. Let cake cool in pan for 10 mins then transfer to a wire rack to cool completely.
3
Meanwhile, to make the yogurt custard, stir egg yolks, cream and sugar in a small saucepan over low heat until mixture thickens. Remove from heat and stir in yogurt.
4
Serve cake warm with yogurt custard.

1664

kcal

Calories

Fat

168

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 14 ingredients. The key ingredients include: 1 cup butter, at room temperature, 1 tbsp finely grated lemon zest, 1 2/3 cups granulated sugar, 3 None large eggs, at room temperature, and more.

Yes, Lemon Berry Cake With Yogurt Custard 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 Berry Cake With Yogurt Custard

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