The key to this special lemon cake is the yoghurt which adds a creamy flavour and texture. Impress your guests with this citrusy, sweet dessert and expect seconds!
- cooking spray
- ¾ cup wholemeal self-raising flour
- ½ cup self-raising flour
- ½ cup caster sugar
- ½ cup fine semolina
- 2 lemons zested
- ½ cup low-fat Greek-style yoghurt
- 70 g light margarine melted cooled
- 100 ml fresh lemon juice
- ⅓ cup low-fat milk
- 2 eggs lightly whisked
- mint leaves to serve
- ½ cup pure icing sugar
- 1 lemon zest
- 3 tsp fresh lemon juice
- liquid yellow food colouring (few drops) for aesthetic
- Preheat oven to 170°C (fan-forced). Spray a 20cm (base measurement) round cake tin with cooking spray. Line the base and side with baking paper.
- Combine the flours, sugar, semolina and lemon zest in a large bowl. Add the yoghurt, margarine, lemon juice, milk and eggs. Whisk until just combined and pour into the pan. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside in the tin for 10 minutes before transferring to a wire rack to cool completely.
- To make the icing, sift the icing sugar into a small bowl. Stir in zest, juice and food colouring.
- Pour the icing over the cake, allowing it to drizzle down the sides. Set aside for 15 minutes before serving, topped with lemon twists and mint leaves, if you like.
Keep in an airtight container in the fridge for up to 3 days. Alternatively, you can slice, wrap the individual pieces in plastic wrap and place in a resealable bag. Expel air, label, date and freeze for up to 4 months.
PER SERVE (with sugar) 790kJ, protein 5g, total fat 3.4g (sat. fat 0.9g), carbs 34g, fibre 2g, sodium 158mg
• Carb exchanges 21⁄4
• GI estimate medium
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.0 g|
|Total carbohydrates||30.2 g|
|- Sugars||14.7 g|
|Dietary fibre||1.0 g|