Lemon Yoghurt Cake
This gorgeously soft and moist Lemon Yoghurt Cake brightens a grey, chill and rainy day, both with its flavour and its colour! And whilst it is light as air, it is deliciously comforting too!
Ingredients (serves 4):
1/2 tablespoon unsalted butter, softened
1 tablespoon caster sugar
1 tablespoon unsalted butter
3 large egg whites
a pinch of salt
3/4 cup plain flour
3 tablespoons caster sugar
1/4 teaspoon baking powder
a lemon
1/2 cup plain or Greek Yoghurt
1 large egg
2 heaped tablespoons Menton Lemon Marmalade (Confiture de Citron de Menton)
Preheat oven to 160°C/320°F.
Generously butter a cake tin. Sprinkle with caster sugar, shaking the tin, to coat evenly. Set aside.
In a small saucepan, melt butter over a low flame. Once melted, remove from the heat. Set aside.
Place egg whites in a medium bowl. Add a pinch of salt, and beat with an electric mixer, gradually increasing speed until stiff peaks just form. Set aside.
In another medium bowl, combine flour, caster sugar and baking powder. Grate in the zest of about half the lemon. Give a good stir.
Dig a well in the middle, and pour in Greek Yoghurt. Break in the egg, add the Menton Lemon Marmalade and stir, to mix, until just blended. Then, stir in melted butter. Finally, gently fold in egg whites until no white streak remains.
Pour batter into prepared tin, and place in the middle of the hot oven. Bake, at 160°C/320°, 45 minutes, until golden on top.
Remove from the oven, and allow to cool in its tin, about 10 minutes, before turning out onto serving plate. Dust with Icing Sugar.
Serve Lemon Yoghurt Cake, warm or cooled. It pairs nicely with a small glass of Limoncello or a nice cuppa!
