Lemon and yoghurt cake with berry icing
With Delaney Mes
Time: 1 hour 10 mins
Serves: 8-10 slices
Cost: $1.00 per slice
175g unsalted butter, softened
175g caster sugar
175g self raising flour
3/4 cup natural yoghurt
Zest of 2 lemons
Preheat oven to 180C fan bake, and line a spring-form cake tin with paper and grease.
Beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Sift over flour, add lemon zest, yoghurt and mix until well combined.
Pour into prepared tin and bake 45 minutes, until golden.
1/2 cup frozen blueberries or another dark berry
1 1/2 cups icing sugar
1/2 tsp vanilla essence
The juice of half a lemon
A knob of butter
Have the berries thawed but not drained and mash them and remove any chunks of skin. Add all ingredients and mix to combine, adding more icing sugar or hot water if necessary to get the right consistency. When your cake is cool, drizzle over and allow to set.
(TX: 23 August 2011)