Recipe: Lighter Lemon Yoghurt Cake (Rainbowcrush)

I’d never made a lemon cake before last weekend despite it being one of my favourites, oh heck! who am I kidding? nearly all cake is my favourite that’s why I’m not a size 8. But after getting sick last week with a cold I was left with a glut of lemons, so I decided to make a lemon cake.
I opted for this one from Lorraine Pascale which was featured in the ‘good to know’ magazine as it sounded quite delicious and healthy too at 159 calories a slice. I have to say the second one I made came out better than the first but was still delicious all the same. I’ve altered the recipe slightly as I like my lemon cake a bit zingier and used dairy free spread so I think it could be lower in calories still.

Ingredients

75g butter (I used dairy free spread)
100g caster sugar
165g self raising flour
2 eggs 1 egg white
1tsp baking powder
1tsp vanilla essence
zest of 1 lemon
juice of 1/2 lemon
4 tsp fat free greek yoghurt

For the icing

50g icing sugar
2 tbsp lemon juice
Method
- 1. Preheat the oven to 180C/Gas Mark 4. Grease a 1kg loaf tin and then line it with parchment paper or use cake liners like I did.

2. Beat together the butter and sugar until combined, then add the eggs, egg white and Greek yoghurt until quite smooth.

3. Add in the flour, baking powder, vanilla extract, lemon zest and juice. Mix all together until combined and then spoon the mixture into the loaf tin and bake for 20-25 minutes although I did mine for just over 30. Put a skewer in the cake and if it comes out clean it should be ready.

4. Leave the cake to cool down and start getting the icing ready and then put aside for later.

5. Once the cake is completely cooled, pour the icing over the top.

Kat Dootson

Recipe: Lighter Lemon Yoghurt Cake

Ingredients

Method