Lemon Yoghurt Cake
A heavenly lemon and yoghurt baked cake, with the texture and moistness of a rich and dense cheesecake. Sheer lemon decadence in a each slice. Wonderful with fresh blueberries and slices of nectarine and of course, a light dusting of icing sugar.
6
50 minutes
40 - 45 minutes
180ºC
Ingredients
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Cake
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4 large eggs- separated
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100g caster sugar
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3 tbsp plain flour
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400g Greek style thick plain yoghurt- thick consistency
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1 lemon- zest and juice
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Decoration
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Fresh nectarines- washed, halved and cut into slices
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Fresh blueberries- whole
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Icing sugar for dusting
Instructions
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Prepare spring-form cake tin:
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01 Line base and sides with baking paper.
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Make the cake:
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02 Beat egg yolks with the caster sugar to a thick, pale cream.
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03 Fold in sieved flour.
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04 Add Greek yoghurt, lemon zest and lemon juice. Mix well.
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05 In a separate bowl, whisk egg whites until stiff and gently fold into lemon yoghurt mixture.
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06 Pour into prepared tin and bake until firm to the touch or when test with a skewer pulls clean from the cake.
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07 Remember to check cake after 30 minutes of cooking to prevent top burning. If turning brown too quickly, lightly cover with foil.
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08 Remove from oven and cool slightly in the tin before releasing the spring form tin. Slide onto a wire wrack to cool further, and gently remove the paper once cold.
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Decorate:
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09 Transfer on to a serving plate and garnish with the fresh fruit and a dusting of icing sugar.
Notes
Best to use a 24cm spring form tin with this cake, as the cake is rather delicate when hot and may break when you remove it from the tin. The cake can be made the day before and can also be frozen ahead of time if preferred. I recommend to keep it in the tin as protection if you decide to freeze, and make sure you wrap it well for the freezer and unwrap when frozen to defrost. It is much easier to handle at this stage. Allow to come to room temperature before serving.
