Description
A moist, flavorful lemon cake made with Greek yogurt, perfect for any occasion.
Ingredients
Scale
- 300g granulated sugar
- 55g salted butter, softened
- 3 extra-large eggs, separated
- 225g Greek yogurt (full-fat)
- Zest of 1 lemon
- 175g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 115g confectioners’ sugar, sifted
- 1½ tbsp fresh lemon juice
Instructions
- Preheat your oven to 180°C (160°C fan). Grease and line your 8-inch round tin for ease of removal later.
- Beat the granulated sugar, softened salted butter, and egg yolks until the mixture turns light and smooth.
- Gently stir in the Greek yogurt and lemon zest.
- Sift in the all-purpose flour, baking powder, and salt. Carefully fold these dry ingredients into the wet mixture until just combined.
- Whisk the egg whites to soft peaks in a separate bowl.
- Fold the whipped egg whites into the batter, taking care not to deflate them.
- Pour the batter into your prepared tin, smoothing the top for an even bake.
- Bake for 60-75 minutes, checking for doneness by inserting a skewer into the center.
- Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack.
- Mix the confectioners’ sugar with the fresh lemon juice, and pour the glaze over the cooled cake.
Notes
Use room-temperature ingredients for best results. Adjust the lemon quantity for more or less tanginess.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: lemon cake, yoghurt cake, dessert, baking, Mary Berry
