About this recipe:This is a very lovely and light lemon cake, made with lemon and yoghurt. Use cake flour or sponge flour for best results, though plain flour can be used in a pinch.
425g cake flour
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
400g caster sugar, divided
250g butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
250g natural yoghurt
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Method Prep:30min › Cook:1hr › Extra time:10min › Ready in:1hr40min
Preheat oven to 180 C / Gas mark 4. Grease one 25cm tube cake pan.
Sift the flour, bicarb and salt together. Set mixture aside.
Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 100g of the sugar, beating until stiff glossy peaks form. Set aside.
Cream butter, remaining sugar, egg yolks, lemon zest and lemon juice together until fluffy. Add flour mixture alternately with the yoghurt to the egg yolk mixture. Gently fold in the egg whites and pour the mixture into the prepared pan.
Bake in the preheated oven for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.