quinta-feira, 15 de julho de 2010

Lemon yoghurt cake

My colleagues loved so much this moist lemony cake. This recipe is to those who might be waiting for the recipe! :)

300g sugar
50tg softened butter
3 egg whites
3 egg yolks
225g plain yogurt
lemon zest of 2 lemons
175g sifted self-raising flour
1 tsp baking powder

For the icing:
100g sifted icing sugar
lemon juice

1. Line the base of cake tin with baking paper.

2. Beat together the sugar, butter, egg yolks, yoghurt and lemon in a bowl until smooth.

3. Gently fold in the sifted flour and baking powder.

4. Whisk the egg whites to a peak and fold in to the flour mixture, pour into the prepared cake tin.

5. Bake in the pre-heated oven to 180ºc until well risen and firm to the touch.

6. Peel off the parchment after cooling in the tin for a few minutes then leave to cool on a wire rack.

7. Meanwhile, for the icing, mix together the sifted icing sugar and the lemon juice and pour over the cake.

8. Smooth over and leave to set.

Bom apetite!