Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Nutrition per serving
Calories3140.2 kcal (157%)
Total Fat166.5 g (238%)
Carbs366.5 g (141%)
Sugars163.5 g (182%)
Protein48.2 g (96%)
Sodium3481.8 mg (174%)
Fiber7.3 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Preheat oven to 160 degrees centigrade/gas mark 3.
Step 2
Grease 20cm diameter tin, line the bottom with baking parchment.
Step 3
Pour lemon juice into a small bowl and mix in one tablespoon of the sugar. Set aside.
Step 4
In a large bowl, place the lemon zest, remaining sugar,yoghurt, oil, flour and the eggs. Mix until combined and smooth.
Step 5
Pour into the tin and place into the oven's middle shelf.
Step 6
The original dictates 55 minutes, but mine was ready (fan over) in 45 minutes. Keep an eye on it after 40 minutes definitely.
Step 7
Remove from the oven when risen and springy to the the touch. Keep in the tin and place on a cooling rack.
Step 8
When still hot, slowly spoon the lemon/sugar mix over the cake and allow to cool completely. Sift with icing sugar before serving with cream or ice cream.
Notes
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Delicious
Easy
Go-to
Kid-friendly
Under 30 minutes
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