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.
Lemon yoghurt cake
Looking for a zesty and moist cake? Look no further than this lemon yoghurt cake, finished with a scattering of pistachios!
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- 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
Preheat the oven to 180°C/Gas Mark 4. Grease and line a 20cm (8in) cake tin.
Cut the lemons into large chunks and whizz in a food processor.
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.
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.
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 one year ago