Lemon yoghurt cake
Learn how to make this mouthwatering lemon yoghurt cake in just five simple steps…
Yoghurt is a popular cake ingredient and creates a wonderfully moist sponge. Give it a try with this lemon yoghurt cake which uses goats’ yoghurt, finished with a scattering of pistachios.
Lemon yoghurt cake
Ingredients
- 2 lemons, peeled and deseeded
- 175 g St Helen’s Farm goats’ butter, at room temperature
- 175 g caster sugar
- 3 large free-range egg
- 2 tsp vanilla extract
- 200 g self-raising flour
- 5 tbsp St Helen’s Farm natural goats’ yoghurt
- 100 g pistachio nuts, roughly ground (reserving some)
For the icing
- 3 tbsp icing sugar
- 75 g St Helen’s Farm natural goats’ yoghurt
- candied lemon, to garnish
Instructions
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Preheat the oven to 180°C/Gas Mark 4. Grease and line a 20cm (8in) cake tin.
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Cut the lemons into large chunks and whizz in a food processor.
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In a large mixing bowl, add the goats’ butter and caster sugar, then beat until light and fluffy. Now add the eggs, one at a time, beating well each time. Stir in the yoghurt, vanilla extract, pistachio nuts and lemon. Sieve in the flour and lightly fold until you have a smooth batter.
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Pour the mixture into the prepared cake tin and bake for 50-60 minutes, until firm to touch. Leave to cool in the tin for 10 minutes, then remove and place on a wire rack to cool completely.
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For the icing, mix together the icing sugar and yoghurt, then spoon over the cake. Decorate with chopped candied lemon and the reserved pistachio nuts, then serve.
