Greek lemon yoghurt cake – Food & Home Magazine
Ingredients - 250g butter, at room temperature - 300g sugar - 4 large eggs - 15ml (1 tbsp) lemon zest - 300g cake flour - pinch of salt - 5ml (1 tsp)
Ingredients
- 250g butter, at room temperature
- 300g sugar
- 4 large eggs
- 15ml (1 tbsp) lemon zest
- 300g cake flour
- pinch of salt
- 5ml (1 tsp) bicarbonate of soda
- 5ml (1 tsp) baking powder
- 15ml (1 tbsp) vanilla extract
- 250ml (1 cup) yoghurt
- 200g almonds, finely chopped
- 125ml (½ cup) lemon juice
- 125ml (½ cup) water
- the peel of 1 lemon
- icing sugar, to serve
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