Easy Recipe: Lemon, Almond and Yoghurt Cake
Cakes & Cookies · Gary and Jane Langton · Provencal Recipes · TasteThe addition of greek yoghurt in this lemon cake adds a level of sophistication to an already delectable treat. Infused with fresh lemon juice and zest it can brighten even the darkest of days with just one bite… or perhaps just one slice! A favourite among our guests at Mas d’Augustine.
Lemon, Almond and Yoghurt Cake
This is a lovely cake made with Greek yoghurt and is perfect for breakfast, tea, or with ice cream for a delicious dessert.
Ingredients
Cake
- 3 lemons for zest
- 2 eggs beaten
- 100 gr ground almonds
- 225 gr Greek yogurt
- 225 gr caster sugar
- 150 gr self-raising flour
- 1 tsp baking powder
- butter for greasing the tin
- pinch salt
Syrup
- 5 lemons for juice
- 150 gr caster sugar
Instructions
- Preheat the oven to 150C (fan assisted).
- Line the bottom of a 20cm loose bottom cake tin with baking parchment and grease the sides with butter.
- Whisk the eggs and castor sugar together in a large mixing bowl until thick, pale and creamy.
- In a separate bowl, combine the yoghurt, lemon zest and a pinch of salt.
- Combine the flour, salt and ground almonds
- Gently stir the yoghurt mixture into the eggs and sugar and then carefully fold in the flour, baking powder and ground almonds.
- Pour the cake mixture into the prepared tin and bake in the centre of the oven for 40 to 45 minutes.
- Check the cake after 30 minutes and, if it is becoming too brown, place a piece of tin foil over the top.
- Check to see if the cake is cooked by inserting a skewer into the centre of the cake – it should come out clean.
- Remove from the oven and leave to cool for 5 minutes before removing from the tin. Prick the cake all over with a skewer.
- Meanwhile, make the syrup – place the castor sugar in a small pan and add the lemon juice.
- Heat gently to dissolve the sugar.
- Then boil rapidly until the liquid is reduced and has become syrupy.
- Remove from the heat and allow to cool slightly.
- Gently pour the cooled syrup over the top of the cake, allowing it to sink in.
- Serve cold on its own for tea or breakfast, or warm with crème fraiche, mascarpone or vanilla ice cream, as a delicious dessert.
Notes
The addition of greek yoghurt in this lemon cake adds a level of sophistication to an already delectable treat. Infused with fresh lemon juice and zest it can brighten even the darkest of days with just one bite
Tried this recipe?Let us know how it was!
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4 Comments
This looks wonderful! Looking forward to trying it.
Me too! This recipe from Jane at Mas d’Augustine might make their guests stay longer ;-)
Love love love it. Tried a few different variations – oranges instead of lemon, mix of lemon & orange, gluten free. Every one has turned out amazing
Hello, Thank you for reading Perfectly Provence. I am glad that the recipe worked well with your variations.