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Before you jump to lemon yogurt cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
The benefits of healthy eating are today being given more publicity than ever before and there are a number of reasons why this is so. There are numerous diseases linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. Even though we’re incessantly being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. Most people typically think that healthy diets call for a lot of work and will significantly change how they live and eat. Contrary to that information, people can change their eating habits for the better by making some small changes.
These sorts of changes can be done with all sorts of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil is a monounsaturated fat which can help to lower bad cholesterol. Olive oil also has vitamin E which is beneficial for your skin, among other things. Although you may already eat a great deal of fruits and veggies, you might want to consider how fresh they are. If at all possible, try to buy organic produce that has not been sprayed with poisonous chemical substances. If you can locate a good local supplier of fresh fruit and vegetables, you can also ingest foods that have not lost their nutrients due to storage or not being harvested at the right time.
Obviously, it’s not at all difficult to start integrating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to lemon yogurt cake recipe. You can cook lemon yogurt cake using 8 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make lemon yogurt cake:
- Get 300 grams caster sugar
- Get 50 grams butter
- You need 3 large eggs
- Use 225 grams greek style yogurt
- Provide 1 zest of lemon
- Take 175 grams self raising flour
- Prepare 100 grams sifted icing sugar
- You need 1 1/2 tsp lemon juice
Steps to make lemon yogurt cake:
- preheat the oven to 180/fan 160c/ gas 4
- grease a 20cm round cake tin and line the base with non stick baking parchment
- beat together the sugar, butter and egg yolks in a bowl then add yogurt and lemon zest and beat until smooth
- gently fold in the flour and whisk the egg whites to a soft peak and carefully fold into the mixture. turn into the prepared tin
- bake for 1-1 and a quarrel hours until the cake is well risen and firm to touch. leave to cool in the tin for a few minutes then turn out , peel off the parchment and finish cooling on a wire rack.
- to make the icing, mix together the sifted icing sugar and the lemon juice. pour the icing over the cold cake, smooth with a palette knife and leave it to set
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