Lemon Yoghurt Cake Recipe

Name: Lemon Yoghurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 1 1/2 cups powdered sugar; 4 eggs, yolks and white separated; 2 teaspoons grated fresh lemon rind; 6 tablespoons lemon juice; 1 cup yoghurt; 2 1/2 cups flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; Glaze; 1 cup icing sugar; 2 tablespoons lemon juice; 3 -4 tablespoons yoghurt

Servings: persons

1 cup butter
1 1/2 cups powdered sugar
4 eggs, yolks and white separated
2 teaspoons grated fresh lemon rind
6 tablespoons lemon juice
1 cup yoghurt
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Glaze
1 cup icing sugar
2 tablespoons lemon juice
3 -4 tablespoons yoghurt

1
Preheat oven to 350F.
2
Grease and flour a 12 1/2 cup bundt or tube tin.
3
Cream the butter and sugar together until nice and creamy.
4
Add the egg yolks one at a time and beat well after each one is added.
5
Add the lemon rind and juice and yoghurt and stir.
6
Sift together the flour, and baking powders (I just give them a round in my mixer- a trick a baker showed me) to mix them up.
7
In another bowl beat the egg whites and salt till they form stiff peaks.
8
Now gently fold the dry ingr.
9
into the butter mix and then add a portion of the egg whites folding it inches Then add the remaining egg whites and fold gently.
10
Pour into the tin and bake for around 50 minutes testing to see it the skewer comes out clean.
11
Leave in the tin itself to cool for around 15 minutes.
12
Then turn it out and cool on a rack.
13
Glaze: Sift the icing sugar into a bowl.
14
Add the lemon juice and mix to stir well.
15
Add a little yoghurt at a time just enough to make a smooth mix.
16
Put the cooled cake on the serving plate or board and then pour the glaze over and let sit till glaze is set.

1125

kcal

Calories

Fat

138

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.

How did you like this recipe?

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, 1 1/2 cups powdered sugar, 4 eggs, yolks and white separated, 2 teaspoons grated fresh lemon rind, and more.

Yes, Lemon Yoghurt Cake 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 Yoghurt Cake

How did you like this recipe?

Frequently Asked Questions