Lemon and Yogurt cake ..Simple and best

"I got this recipe from an old cookbook. This is soooooooo good. I make it once a week. My husband and kids are always fighting over this cake."
 
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Ready In:
1hr 10mins
Ingredients:
11
Serves:
16
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ingredients

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directions

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

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Reviews

  1. This really is an exceptionally good cake. The cake is generous, the texture is very light, and the flavours of citrus, coconut and almond came through harmoniously. I used home-made greek yogurt as the base of the cake and was very happy with the result. I used the zest of one meyer lemon and one navel orange in my version, and used 2 tblespns orange/lemon juice in the cake mix. It gave it a lovely zing. I used the remaining juice to make a glaze, instead of the honey glaze suggested. Thank you for a terrific recipe, one that I'll make again, and be very happy to include it in my celebration cake list.
     
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