Ingredients for Lemon And Yogurt Cake Simple And Best
- 175g softened butter
- zest of 1 lemon
- 175g granulated sugar
- 3 large eggs, separated
- 50g desiccated coconut
- 50g slivered almonds
- juice of 2 lemons
- 200g all-purpose flour
- 150g plain yogurt
- 2 lemons
- 100g honey
- 1 tsp baking powder
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon And Yogurt Cake Simple And Best? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemon And Yogurt Cake Simple And Best
- Grease and flour a 20cm round baking pan. Cream together 175g softened butter, the zest of 1 lemon, and 175g granulated sugar until light and fluffy.
- Beat in 3 large egg yolks one at a time. Stir in 50g desiccated coconut, 50g slivered almonds, and the juice of 1 lemon.
- In a separate bowl, sift together 200g all-purpose flour and 1 tsp baking powder. Gradually add the dry ingredients to the wet ingredients in two additions, alternating with 150g plain yogurt.
- In a clean bowl, beat 3 large egg whites until soft peaks form. Gently fold the egg whites into the cake batter.
- Pour the batter into the prepared pan and bake in a preheated moderate oven (170°C/340°F) for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is baking, prepare the honey syrup (see step 7).
- **Honey Syrup:** Remove the zest from 1 lemon (reserve for step 1). Juice 1 lemon. In a small saucepan, combine the lemon zest, lemon juice, and 100g honey. Heat gently over low heat, stirring until the honey is melted and smooth. Do not boil.
- Once the cake is baked, immediately spoon the warm honey syrup evenly over the hot cake.
- Let the cake cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
123g
Fat
50g
Carbs
15g
