Mary Berry’s Lemon Yoghurt cake

Last Sunday some friends came for lunch. Mr Foodie took the opportunity to do a slow roasted rump (which he’ll have to cook again before he blogs about as we forgot to photograph it before serving it!). I was looking for a dessert that would complement this but without being too rich. As the rump was hogging the oven at a very low temperature, I choose a cake as I could make it the day before. I’ve never made a cake with yoghurt in it before but this recipe for lemon yoghurt cake sounded light and the lemon flavour would go perfectly with the raspberries I’d picked up in the supermarket during the week.

First I had to grease a 20cm round cake tin. Then I separated 3 eggs and whisked the whites until they formed soft peaks. After this I beat sugar, the egg yolks and some butter together. As the recipe unusually didn’t state what consistency this should be when it was ready I aimed for light and fluffy as that it what most cake recipes require. I added yoghurt and lemon rind to this mixture and beat until it was smooth. Next I folded in the flour before adding the egg white. As I added the egg white, a moderate amount of non-beaten white spilled out of the bowl and onto the worktop and floor :-( . I should have made sure it was all properly beaten. I folded it in gently and then poured the mixture into my tin. Mary Berry suggests a cooking time of 1-1 1/2 hours. I checked the cake at 45 minutes to find it was pale brown on top and darker at the edges but not cooked so covered it with some foil before returning it to the oven for 15 more minutes. Once the cake was out of the oven and cooling on a wire rack, I made a lemon glace icing by mixing together lemon juice and sifted icing sugar. Once the cake was cold, I poured it over and smoothed it with a palate knife. There was enough to cover the top of the cake but not the rest of it so I just let what was left artfully drip down the sides!

This cake was much denser than I expected it to be (perhaps because of the yoghurt or because it has to be kept in the fridge) and really moist. The lemon icing was zingy and set it off beautifully. Served with raspberries it went down a treat and by the end of the meal only 1/4 of it was left. The remains in the fridge didn’t last long either!

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