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Greek Lemon Cake
Ingredients
| 350 g | cake flour, if available, OR |
| 275 g | plain flour PLUS |
| 75 g | cornflour |
| 1 tsp | bicarbonate of soda |
| 1/4 tsp | salt |
| 6 medium | eggs, separated |
| 450 g | caster sugar |
| 225 g | unsalted butter, softened |
| 2 tsp | lemon zest |
| 2 tbsp | lemon juice |
| 240 ml | plain yoghurt, preferably Greek-style |
Method
Preparation time: ca. 45 min Resting time: ca. 2 hrs / Grade of difficulty: medium / Calories per portion: n/a
Preheat oven to Gas Mark 4, 180°C, 350°F.
Grease a 10-inch, 25cm tube pan, if you have one. If not, an deep 8 inch, 20cm or a 9 inch, 22cm cake tin will substitute well.
Sift flour(s), salt and bicarb into a bowl.
Beat egg whites in a clean, large bowl until soft peaks form. Gradually add about a quarter of the sugar and continue beating until stiff, glossy peaks form. Set aside.
In another bowl, cream butter with remaining sugar, yolks, zest and juice until light and fluffy. Add flour mixture some at a time, alternating with the yoghurt. gently fold in beaten whites and pour or spoon into prepared tin.
Bake for 50-60 minutes. Allow cake to cool in tin for about 10 minutes and then turn out onto a rack to cool completely.
Serve frosted with a lemon or vanilla frosting of choice. Decorate with candied lemon slices, if available, or strips of lemon zest
Grease a 10-inch, 25cm tube pan, if you have one. If not, an deep 8 inch, 20cm or a 9 inch, 22cm cake tin will substitute well.
Sift flour(s), salt and bicarb into a bowl.
Beat egg whites in a clean, large bowl until soft peaks form. Gradually add about a quarter of the sugar and continue beating until stiff, glossy peaks form. Set aside.
In another bowl, cream butter with remaining sugar, yolks, zest and juice until light and fluffy. Add flour mixture some at a time, alternating with the yoghurt. gently fold in beaten whites and pour or spoon into prepared tin.
Bake for 50-60 minutes. Allow cake to cool in tin for about 10 minutes and then turn out onto a rack to cool completely.
Serve frosted with a lemon or vanilla frosting of choice. Decorate with candied lemon slices, if available, or strips of lemon zest
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