Tenina.com's Lemon and Yoghurt Buttercake

Photo of Lemon and Yoghurt Buttercake



  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 TM 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.

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