Lemon Yoghurt Cake
This is the first cake attempted since the arrival of my shiny new mixer so I wanted to try something slightly more adventurous than your standard ‘Pound Cake’ so this recipe seemed like a nice one to start off with.
300g caster sugar
50g Softened butter
3 large eggs, separated
225g Greek yoghurt
grated rind of 1 lemon
175g self raising flour
for the icing
100g sifted icing sugar
1.5 tablespoons lemon juice
After pre-heating the oven to 160 and greasing my cake tin, I went about separating my 3 large eggs. I’m not at the skill level of slipping the yolk between 2 halves of the shell so instead I cracked the eggs on to a large plate, placed an egg cup over the yolks and poured the whites into a bowl. It takes a bit longer, but the results are effective never the less (thanks to Doob for that tip).
I then beat the sugar butter and egg yolks in a bowl, added the yoghurt and lemon rind and beat until smooth. In another bowl, I whisked the egg whites in to soft peaks gently folded them into the mixture. Once combined I poured the mixture in to my cake tin and baked for 80 minutes.
For the icing I mixed the sifted icing sugar and the lemon juice and poured it over the cold cake, smoothed with a spatula and left to set.
Overall, I am fairly pleased with the results, although the lemon juice was a bit tart and needed more sugar. I think I might adapt the recipe and experiment with different flavours.