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08 Feb 2008

lemon yoghurt cake

lemon yoghurt cake recipeslemon yoghurt cake   ingredientslemon yoghurt cake  healthy recipesGoogle
Categories: Aga Recipes
Author: Admin

lemon yoghurt cake

lemon yoghurt cake
vegetarian

75g butter softened
300g caster sugar
3 eggs separated
grated rind of I lemon
1 x 200g carton of totalgreek yoghurt
225g selfraising flour

Grease and line two 450g loaf tins (top measurement 170 x 110mm) with a long strip of greased greaseproof paper to also go up two of the sides of the tin.
Measure the butter and sugar into a bowl and cream together using a handheld electric whisk until thoroughly blended. Add the egg yolks and grated lemon rind blend well then add the yoghurt.
Mix until smooth then fold in the flour.
Whisk the egg whites with an electric whisk until stiff but not dry and fold into the cake mixture.
Divide the mixture between the two tins and gently level the surface.
••
Bake on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners for about 35 minutes.
If the cakes are becoming too dark cover loosely with foil.
••••
Bake on the grid shelf on the floor of the baking oven for about 35 minutes.
To test whether done insert a skewer. When it comes out clean with no uncooked mixture sticking to it it is done. Turn the cakes out and allow to cool.

A really moist plain cake which is best eaten within the week Like a madeira cake It doesnt need icing. This amount of mixture fills 2 x 450g loaf tins. Dont attempt to cook it m ant forge 900g loaf tin as it is apt to burn being in the oven for a longer

Males 2 loaf cakes

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lemon yoghurt cake lemon yoghurt cake 8 out of 10 based on 5 ratings. user reviews.




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