Lemon yoghurt cake

Looking for a zesty and moist cake? Look no further than this lemon yoghurt cake, finished with a scattering of pistachios!

Lemon yoghurt cake Image credit: St Helen's Harm

Yoghurt is a popular cake ingredient and creates a wonderfully moist sponge. Give it a try with this lemon yoghurt cake by St Helen’s Farm which uses goats’ yoghurt, finished with a scattering of pistachios.

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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

1
Preheat the oven to 180°C/Gas Mark 4. Grease and line a 20cm (8in) cake tin.
2
Cut the lemons into large chunks and whizz in a food processor.
3
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.
4
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.
5
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.
Last updated 4 months ago

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