Ingredients for Lemon Yoghurt Cake
- 1 cup (2 sticks) unsalted butter, softened
- Powdered Sugar
- Eggs
- Fresh Lemon Rind
- ¼ cup fresh lemon juice
- 1 cup plain yogurt
- 2 cups all-purpose flour
- Baking Powder
- Baking Soda
- ¼ teaspoon salt
- 1 cup powdered sugar
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How to Make Lemon Yoghurt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12 ½ cup bundt or tube pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- Stir in the lemon zest, lemon juice, and yogurt.
- In a separate bowl, whisk together the flour and baking powder.
- In another bowl, beat the egg whites with salt until stiff peaks form.
- Gently fold the dry ingredients into the wet ingredients.
- Gradually fold in a third of the egg whites, then gently fold in the remaining egg whites until just combined.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- **Glaze:** In a bowl, sift the powdered sugar.
- Gradually add the lemon juice, stirring until smooth.
- Add yogurt, a spoonful at a time, until you reach desired consistency.
- Once the cake is completely cool, place it on a serving plate and pour the glaze over the top, allowing it to set.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
104g
Fat
53g
Carbs
15g
