0 0
Lemon and Yogurt Cake

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
200g Plain Flour
1/2 level teaspoon Bicarbonate of Soda
45g Ground Almonds
210g Castor Sugar
160g Butter, soft
175g Natural Yogurt I used Natural Live Probiotic Yoghurt, but you can use any type. The carb content will depend on the type & brand.
4 Large eggs
2 teaspoons Vanilla Extract
Zest from 2 Lemons
Juice from 1/2 Lemon
1/2 teaspoon Icing sugar Optional

Nutritional information

83g
Serving size
1191 Kj
Energy
285 kcal
Energy
32g
Carbohydrate
1.2g
Fibre
2.9g
Protein
16g
Fat
8g
Saturated Fat
0.17g
Salt

Lemon and Yogurt Cake

Features:
  • Contains Dairy
  • Contains Eggs
  • Contains Gluten
  • Contains Tree Nuts
  • Serves 10
  • Medium

Ingredients

Directions

Share

Natural yogurt, ground almonds and lemon zest give this cake a lovely flavour and a moist texture.

I have used Natural Live Probiotic Yogurt but you can use any natural yogurt. Live Probiotic yogurt is lower in carbohydrate than regular yogurt and may benefit the immune system.

There is confusion about 1lb and 2lb loaf tins. They vary in length, width and height and some don’t hold the same volume of mixture, which is strange. Measuring a tin with water is more accurate than calculating dimensions. The tin I used for this recipe holds 1 litre of water. You can change the ingredient quantities, to match the size tin you want to use, by clicking the + or – over the ingredient list.

For all-in-one cakes like this one, it is important that the butter is very soft.

 

Steps

1
Done

Preheat the oven to 180°C/350ºF/gas mark 4.

2
Done

Line a 1 litre capacity loaf tin with 2 non-stick liners. Liners are available from good supermarkets, hardware and discount stores. Alternatively, line the tin with baking parchment cut to the shape of the tin.

3
Done

Sieve the flour and bicarbonate of soda into the bowl of an electric mixer. Add all the ingredients except the icing sugar. Mix together until combined. The mixture is quite runny. Don't overbeat it.

Pour the mixture into the prepared tin.

4
Done

Place the tin into the preheated oven and bake for 35–45 minutes until the cake is well risen and golden.

Test the cake by pushing a skewer into the center. Return the cake to the oven if any uncooked mixture remains on the skewer. If it comes out clean, the cake is baked.

Allow the cake to cool before removing it from the tin.

5
Done

Optional: Just before serving dust the cake with the icing sugar pushed through a small sieve. 1/2 teaspoon of icing sugar weighs approximately 2g and contains 2g of carbohydrate. This quantity of carbohydrate adds virtually no carbs to one slice of cake.

6
Done

The cake is at it's best on the day it is made but will keep for up to 2 days if it is stored in a sealed container.

7
Done

To Freeze: The cake can be wrapped in cling film and placed in a large plastic bag or plastic box and frozen for up to 3 months. To defrost the cake, remove all the wrapping and allow the cake to thaw at room temperature. Let the cake defrost fully before dusting with icing sugar (if using).

Avatar
previous
Courgette (zucchini) Spaghetti
next
Chicken Skewers
previous
Courgette (zucchini) Spaghetti
next
Chicken Skewers