Lemon Yoghurt Cake

A community recipe by Dodo

Not tested or verified by Nigella.com

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Introduction

A lovely tangy lemony cake that is not too sweet as it has natural yougurt both in the cake and the icing.

Ingredients

Serves: 0

For the Cake

1 large lemon zest
6 ounces self-rising flour
4 ounces superfine sugar
5¼ fluid ounces natural yogurt
5¼ fluid ounces vegetable oil
2 medium eggs
½ teaspoon baking powder

For the Lemon Icing

57 unsalted butter
227 superfine sugar
1 lemon (zest and juice)
1 tablespoon natural yogurt

Method

Lemon Yoghurt Cake is a community recipe submitted by Dodo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oven to 180c, grease and line the bottom of a 8" round cake tin.

Put sugar, flour, baking powder and lemon zest into a food processor and mix together. Add the yogurt, oil and eggs and mix to combine making sure all the mixture is scraped down the sides and mixed together thoroughly.

Put the mixture into the tin and bake for about 35-40 minutes until firm to the touch and just starting to shrink away from the sides. leave to cool for a few minutes and turn cake out onto a wire rack.

For the icing: Mix butter, icing sugar, natural yogurt and lemon juice together.

Cut the cake in half and spread some icing in between the layers then cover the top of the cake with the remaining icing. Or simply spread all the icing over the top of the cake.

sprinkle the lemon zest over the top.