Yoghurt Cake Recipe

This yoghurt cake recipe is very moist and will keep for a week.

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Ingredients

11oz caster sugar
2oz butter
3 eggs
8oz greek yoghurt
rind of 1 lemon
6oz self raising flour

Topping
4oz icing sugar
1 ½ tbsp lemon juice

Pre-heat the oven to 180C/350F/Gas 4. Grease a 20cm deep round cake tin.

Mix the sugar, butter and egg yolks in a bowl. Add the yoghurt and lemon rind and stir until smooth. Gently fold in the flour. Whisk the egg whites to a soft peak and carefully fold into the mixture. Turn into the tin.

Bake for 1-1 ¼ hours or until well risen and firm. Allow to cool for a few minutes and then turn out.

Mix the icing sugar and lemon juice together and pour over the cooled cake. Smooth and leave to set.