easy lemon cake - Glenisk

Ingredients

• 227g butter
• 200g sugar
• 4 eggs
• 1 tbsp grated lemon zest
• 1 tsp vanilla essence
• 320g of plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 250g of Glenisk Organic Low Fat Natural Yogurt
• 85g ground almonds
• 50g butter
• 2 tbsp sifted icing sugar
• 250g Glenisk Organic Crème fraîche
• 1 tsp vanilla extract
• Zest of 1 lemon
• Preheat the oven to 175°C / 350°F / Gas Mark 3 ½.
• In a large bowl, cream the butter and sugar with an electric whisk.
• Beat in the eggs one at a time until smooth.
• Stir in the lemon zest and vanilla.
• In a separate bowl, sift together the flour, baking powder and baking soda.
• Stir the flour mixture and the yogurt alternately into the butter mixture, mixing well after each addition.
• Fold in the almonds.
• Spoon the batter into a greased 24 cm pan and bake for 45 minutes to 1 hour.
• Cool the cake in the pan for 5 minutes.
• While the cake is cooling, make the crème fraîche frosting. Beat the butter until fluffy.
• Sieve in the icing sugar and beat again.
• Add in the tsp of vanilla extract and the lemon zest.
• Add the Crème Fraîchee & mix.
• Cool the cake completely before turning over onto a serving plate.
• Apply our Crème Fraîche frosting and serve.