Lemon and Yogurt cake ..Simple and best
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
16
ingredients
- 250 g butter
- 2 teaspoons grated lemon rind
- 1 cup caster sugar
- 3 eggs, seperated
- 1⁄2 cup coconut
- 1⁄4 cup ground almonds
- 2 tablespoons lemon juice
- 2 1⁄2 cups white self rising flour
- 200 g plain yogurt
-
HONEY SYRUP
- 1 medium lemon
- 1 cup honey
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
-
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.