Lemon Yoghurt Cake - TheUniCook afternoon-tea-Mary-Berry-Recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

TIP

Step 2

The main rise in the cake comes from the beaten egg whites. To ensure the egg whites can be whisked properly, I recommend using a (very clean!) glass bowl, as I find this gives the best results. Any grease will prevent the egg whites from stiffening.

Step 3

To ensure good height to the cake, pay special attention when folding in the egg whites into the rest of the cake mixture so that you don´t knock out too much air!

Step 4

Preheat the oven to 160°C fan. Lightly grease a 20cm deep round baking tin and line the base with baking paper.

Step 5

Separate the eggs and place the egg whites into a clean glass bowl and the yolks into another.

Step 6

Add the caster sugar and butter to the bowl with the egg yolks.

Step 7

With an electric whisk, beat the egg whites until they form soft peaks.

Step 8

Next, beat the egg yolks, caster sugar and butter with the electric whisk (no need to clean) until smooth. Then add the Greek yoghurt and lemon zest and continue to beat until well combined.

Step 9

Next, fold in the self-raising flour until it has been completely incorporated. Once all the flour has been mixed in, gently fold in the egg whites into the mixture, trying to knock out as little air as possible.

Step 10

Transfer the mixture into the prepared baking tin, and bake in the preheated oven for 60-75 minutes, until the lemon yoghurt cake is golden brown, firm to the touch and an inserted skewer comes out clean.

Step 11

Leave the cake to cool in the tin for a few minutes, before removing it and leaving it to cool completely on a wire rack.

Step 12

To make the icing, stir the icing sugar together with a little lemon juice at a time, until the icing has a thick, glossy consistency. Spread over the top of the cake and leave to harden before cutting the cake.