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easy lemon cake







total time






method ingredients


  1. 227g butter
  2. 200g sugar
  3. 4 eggs
  4. 1 tbsp grated lemon zest
  5. 1 tsp vanilla essence
  6. 320g of plain flour
  7. 1 tsp baking powder
  8. 1 tsp baking soda
  9. 250g of Glenisk Organic Low Fat Natural Yogurt
  10. 85g ground almonds 

Crème Fraîche Lemon Frosting

  1. 50g butter
  2. 2 tbsp sifted icing sugar
  3. 250g Glenisk Organic Crème fraîche 
  4. 1 tsp vanilla extract
  5. 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.
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