easy lemon cake
ingredients
15
count
nutrition
171
calories
total time
10
mins
serves
6
servings
method
ingredients
ingredients
Cake
- 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
Crème Fraîche Lemon Frosting
- 50g butter
- 2 tbsp sifted icing sugar
- 250g Glenisk Organic Crème fraîche
- 1 tsp vanilla extract
- Zest of 1 lemon
method
- 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.
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