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lemon yoghurt cake


the glaze of this is special and so is the cake. from my favourite, tried and tested cake book 500 fabulous cakes and bakes


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  1. Preheat oven to 350f
  2. Grease and flour a 12 1 / 2 cup bundt or tube tin
  3. Cream the butter and sugar together until nice and creamy
  4. Add the egg yolks one at a time and beat well after each one is added
  5. Add the lemon rind and juice and yoghurt and stir
  6. Sift together the flour
  7. And baking powders to mix them up
  8. In another bowl beat the egg whites and salt till they form stiff peaks
  9. Now gently fold the dry ingr
  10. Into the butter mix and then add a portion of the egg whites folding it inches then add the remaining egg whites and fold gently
  11. Pour into the tin and bake for around 50 minutes testing to see it the skewer comes out clean
  12. Leave in the tin itself to cool for around 15 minutes
  13. Then turn it out and cool on a rack
  14. Glaze: sift the icing sugar into a bowl
  15. Add the lemon juice and mix to stir well
  16. Add a little yoghurt at a time just enough to make a smooth mix
  17. Put the cooled cake on the serving plate or board and then pour the glaze over and let sit till glaze is set

Step 16

Total Time in Minute 85

Ingredients Count 11

cooking lemon yoghurt cake

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Powdered sugar


Fresh lemon rind

Lemon juice



Baking powder

Baking soda


Icing sugar

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