Lemon drizzle cake with natural yogurt and natural yogurt icing
A teatime favourite that’s low in calories, perfect served with a cup of tea.
Preparation time: 10 minutes Serves: 4-6 people
Cooking time: 35-40minutes
Ingredients
For the cake:
150g caster sugar
Grated zest and juice of 1 lemon
160g Llaeth y Llan Low Fat Natural Yogurt
150ml Sunflower oil
2 large eggs
270g self-rising flour
1tbsp butter, for greasing
For the syrup (optional):
100ml (about 4 lemons) lemon juice
75g sugar
Method
1) Preheat the oven to 160®c/ Gas mark 3
2) Grease a 20cm diameter round cake tin with butter and line the base with baking parchment
3) Place the lemon zest and juice in a large bowl adding sugar with the yogurt, oil, flour and eggs. Use a wooden spoon to mix everything together.
4) Pour the mixture into the prepared cake tin and transfer into the middle of the oven to bake for 55 minutes or until risen and springy when touched
5) Pour the lemon juice into a small bowl and mix in the sugar and spoon on the hot cake
6) Allow to cool completely before turning out
For the Icing to make a perfect summer dessert:
- 115g butter softened
- 50g Llaeth y Llan Natural Yogurt
- 120g icing sugar (add additional if necessary)
- Garnish with lemon zest
