Lemon and Yoghurt Buttercake
Moist, delish and tangy, this lemon yogurt buttercake is the perfect afternoon tea treat. Serve it as is or topped with a cream cheese icing - yum!
Here is yet another fantastic recipe from our lovely Gina over at The Passionate Pantry. Gina is running her own classes and if you live in Perth you really need to get yourself organised to get into one of them. They are rare and few between, but excellent. Her baking is also excellent. Thanks Geens, we love this cake almost as much as the famed Buttercake that has appeared in so many posts on social media of late.
Tangy and fresh and lemony. The perfect combo for a cake. Enjoy.
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Need
- Rind of 3 lemons, finely grated
- 330 Grams golden caster sugar
- 250 Grams butter room temperature BUY
- 4 large eggs, room temperature
- 400 Grams self raising flour
- 40 Grams custard powder
- 220 Grams plain thin yoghurt (or 170g thick yoghurt with 50g whole cream milk)
- 80 Grams lemon juice
Do
- 1
Preheat oven to 170ºC fan forced and arrange oven rack to middle of oven.
- 2
Grease and line large loaf tin (10cm x 30cm) or round 24cm cake tin with baking paper.
- 3
Place rind, sugar and butter into Thermomix bowl and chop 10 sec/speed 5. Scrape down sides of bowl and repeat.
- 4
Insert Butterfly and mix 1 min/speed 4, scraping down sides of bowl after 30 seconds.
- 5
Add eggs and mix 20 sec/speed 4, scrape down sides of bowl and mix 5 sec/speed 4.
- 6
Add flour, custard powder, yoghurt and lemon juice and mix 15 sec/speed 3. Scrape down sides of bowl and mix 15 sec/speed 3.
- 7
Pour batter into cake tin and smooth top.
- 8
Bake 50 minutes for a cake tin or 1 hour for a loaf tin, adding 5-10 minutes more if necessary (test with a skewer).
- 9
Cool in tin 15 minutes then turn out onto cake rack to cool.
- 10
Serve dusted with icing sugar, or with a drizzle of lemon icing.
