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Edd Kimber's Lemon Yoghurt and Cherry Cake

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Ingredients

225g plain flour
2 tsp baking powder
1/2 tsp salt175ml lemon yogurt (plain will work too)
200g golden caster sugar
3 large eggs
zest of 1 lemon
1/2 tsp vanilla extract
150g unsalted butter, melted and cooled
150g cherries pitted and quartered

Frosting

100g unsalted butter, room temperature
200g icing sugar
1/2 tsp vanilla extract
80g lemon curd
1 tbsp milk

How to prepare

  1. Grease and line a standard loaf pan and preheat the oven to 180C/160C Fan.
  2. In a medium bowl mix the flour, baking powder and salt together.
  3. In a large bowl mix together until combined the yogurt, sugar, eggs, lemon zest, vanilla extract and butter.
  4. Sift the flour mixture over the liquid ingredients and gently fold together (don't beat or the cake will be tough) until the dry ingredients are incorporated.
  5. Lightly dust the cherries with about 1/2 tbsp flour, which will help the cherries from sinking in the cake, then lightly mix into the batter.
  6. Pour into the prepared loaf pan and lightly level out.
  7. Bake for 60-65 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  8. Allow to cool in the pan for 15 minutes before removing to cool completely on a wire rack.
  9. To make the frosting beat the butter in an electric mixer fitted with the paddle until very pale then slowly incorporate the icing sugar and beat until light and fluffy.
  10. Add the lemon curd, vanilla extract and milk and beat until combined.
  11. Spread across the cake and serve.
  12. I also topped the cake with a little candied lemon zest and grated white chocolate.

EddKimbers

yoghurtandlemoncake