Windigo
Kitchen Witch
- Joined
- 29 Jul 2019
- Local time
- 12:27 PM
- Messages
- 8,651
- Location
- The Netherlands
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As a lighter alternative to traditional lemon cake made with butter, this cake really hits the sweet spot.
For a 25 cm cake ( round ) tin, you need:
250 grams of Turkish ( or Greek ) yoghurt, at least 10% fat
4 medium eggs
225 g self raising flour
225 g caster sugar
1 big unwaxed lemon
Vanilla essence , a few drops
Sunflower oil for greasing
A pinch of salt
1) Line cake tin with baking paper and grease with sunflower oil, preheat oven to 160 degrees upper and lower heat . Zest the lemon peel, then press the juice out of the lemon.
2) In a bowl, mix sugar, lemon zest, vanilla & eggs until it is a frothy jellow liquid.
3) Add flour , a pinch of salt & yoghurt to the liquid mix, folding slowly. Then add the lemon juice and keep folding.
4) When you have a pale yellow , glossy, thick mixture , pour into baking tin.
5) Bake for 50 minutes or until golden brown and a pin comes out clean. Let cool completely , then cut into servings.
For a 25 cm cake ( round ) tin, you need:
250 grams of Turkish ( or Greek ) yoghurt, at least 10% fat
4 medium eggs
225 g self raising flour
225 g caster sugar
1 big unwaxed lemon
Vanilla essence , a few drops
Sunflower oil for greasing
A pinch of salt
1) Line cake tin with baking paper and grease with sunflower oil, preheat oven to 160 degrees upper and lower heat . Zest the lemon peel, then press the juice out of the lemon.
2) In a bowl, mix sugar, lemon zest, vanilla & eggs until it is a frothy jellow liquid.
3) Add flour , a pinch of salt & yoghurt to the liquid mix, folding slowly. Then add the lemon juice and keep folding.
4) When you have a pale yellow , glossy, thick mixture , pour into baking tin.
5) Bake for 50 minutes or until golden brown and a pin comes out clean. Let cool completely , then cut into servings.
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