Lemon Yogurt Cake
Over a year ago
1,916 views
Ingredients
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Dense and moist cake baked with Low fat Yogurt and Sweetener.
Method
-
1
1. Pre-heat the oven to 180 degrees Celsius. Grease a Bundt cake tin.
2. Beat together the sweetener, butter and eggs in a bowl with an electrical mixer.
3. Add the yogurt and lemon grind and beat until smooth.
4. Gently fold in the flour.
5. Turn into the Bundt cake tin, bake for 1-1 1/4 hours or until cake is well risen, firm to the touch and golden on top.
6. Leave to cool for a few minutes and then turn out on a cooling rack.
7. For the lemon soak, mix together the canderel and lemon juice and drizzle over the cold cake.
Chef's Tips
Tip 1.
Please be aware that when baking with Sweetener it burns/browns quicker, therefore be careful with the temperature setting.
Tip 2.
I like baking in Bundt cake tins, you are more than welcome to use a 20cm round deep cake tin.
Tip 3.
If you prefer to bake with sugar, substitute the 30g Sweetener Granules with 300g Sugar for the cake and 100g sugar for the lemon drizzle.
Tip 4.
106kcal per slice (12 slices per cake)
Similar Recipes
View all similar
Comments (0)