Lemon Yogurt Cake

Ingredients

1 cup butter

1 cup sugar

4 eggs

1 tablespoon grated lemon zest

1 teaspoon vanilla essence

2 1/2 cups unbleached plain flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup Glenisk Natural yogurt

1 cup ground blanched almonds (use a blender or a food processor to grind)

SAUCE

1/2 cup fresh lemon juice

1/2 cup sugar

Preparation

Preheat the oven to gas mark 31/2, 175°C, 350 °F. In a large bowl, cream the butter and sugar. 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, baking soda and salt. 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, in a saucepan combine the lemon juice and sugar for the sauce. Bring to a boil, reduce the heat and simmer for 5 minutes. Spoon the lemon mixture over the slightly cooled cake, allowing the syrup to soak down the sides of the pan and into the cake. Cool the cake completely before turning over onto a serving plate.

Serves

12