- Preparation time
- 15 mins
- Cooking time
- 35 mins
- Difficulty
- moderate
- Serves
- 6 people
- Meal course
- Cake
- Posted by
- Posted on
- August 24, 2015
- 175 g
- Unsalted butter
- 175 g
- caster sugar
- 2 large
- Grated zest & juice of 2 lemons
- 120 g
- Rachel's Greek Style natural low fat yogurt
- 2 large
- large eggs, beaten
- 175 g
- Self raising flour
- 3 tbl-spoon
- caster sugar
- 150 g
- icing sugar, sifted
- 1/2 tbl-spoon
- water
A moist delicious cake with a sugary blanket of sticky icing, it’s very moreish so it won’t be around for long!
@Rachelsorganic on Twitter
- Pre-heat the oven to 180°C/Gas Mark 4. Grease and line a round 15cm/6” loose bottom cake tin
- Cream together the butter and sugar in a bowl until light and fluffy
- Add the grated zest of lemons and yogurt then add the eggs
- Add the flour, mix well and spoon the mixture into the prepared tin, ensure a level surface
- Bake in the oven for 35 minutes or until golden brown or until a skewer comes out clean
- Transfer to a cooling rack
- In a small saucepan add the juice of the lemons with the remaining 3 tablespoons of sugar and allow to reduce on a high heat. Leave to cool slightly
- Using a skewer or cocktail stick prick the cake all over and then pour the lemon sugar syrup all over the top, allow it to soak in
- Leave to cool completely before icing
- Mix the icing sugar with the water until a runny paste consistency is achieved. Using a spoon drizzle the icing liberally backwards
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