Lemon & Pistachio Yogurt Cake - St Helen's Farm Goat's Milk
Lemon & Pistachio Yogurt Cake with St Helen’s Farm goat's milk yogurt, butter, and flour. Zingy, light, and moist. Perfect for tea or a treat.
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Cooking tools:
- Food processor
- Hand mixer
- Cake pan
- Fine-mesh sieve
- Cooling rack
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Spatula
Ingredients
- 2 lemons, peeled and de-seeded
- 175g St Helen’s Farm goat's butter
- 175g caster sugar
- 3 large free-range eggs
- 2 teaspoons vanilla extract
- 200g self-raising flour
- 5 tablespoons St Helen’s Farm goat's milk yogurt
- 100g pistachio nuts, roughly ground
- 3 tablespoons icing sugar
- 75g St Helen’s Farm goat's milk yogurt
- Candied lemon peel and pistachios to decorate
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