Cakes Recipes - Lemon Yogurt Cake

Ingredients

• 225g butter, at room temperature

• 285g caster sugar

• 4 eggs, separated

• 10ml grated lemon rind

• 90ml lemon juice

• 250ml natural yogurt

• 275g plain flour

• 10ml baking powder

• 5ml bicarbonate of soda

• 2.5ml salt

• For the glaze

• 115g icing sugar

• 30ml lemon juice

• 45-60ml natural yogurt

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Method:

1. Preheat the oven to 180.C/350'F/Gas 4. Grease a 3-litre/ 5-pint/12 1/2-cup bundt or fluted tube tin and dust with flour.

2. Cream the butter and caster sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add the lemon rind, juice and yogurt and stir .

3. Sift together the flour, baking powder and bicarbonate of soda. In another bowl, beat the egg whites and salt until they hold stiff peaks.

4. Fold the dry ingredients into the butter mixture, then fold in a dollop of egg whites. Fold in the remaining whites.

5. Pour into the tin and bake until a skewer inserted in the centre comes out clean, about 50 minutes. Leave in the tin for 15 minutes, then turn out and cool on a wire rack.

6. For the glaze, sift the icing sugar into a bowl. Stir in the lemon juice and just enough yogurt to make a smooth glaze.

7. Set the cooled cake on the wire rack over a sheet of greaseproof paper. Pour over the glaze and allow to set.