turkish lemon yoghurt cake

1 servings
Lemons; zest of
250 grams Butter
1¼ cup Castor sugar
5 larges Eggs; seperated
1¼ cup Greek style yoghurt
2½ cup Self raising flour
½  Teapoon salt
  Two lemons; juice of
  Two lemons; cut into fine
  ; strips , rind of
¾ cup Sugar
½ cup Water
½ cup Colonial Lemon Cognac Dessert Sauce*

Preheat the oven to 175c.

Cream together the butter, sugar and lemon zest until thick and fluffy.

Reduce the mixing speed to low and add the egg yolks, one at a time.

Finally, add the yoghurt and mix well. Add the flour and salt to the batter and mix to incorporate.

Beat the egg whites until stiff then fold into the batter gently.

Pour the batter into a greased "kugelhopf" or tube pan and bake for 50-60 minutes.

Meanwhile, make the syrup. Mix together the sugar, water, lemon dessert sauce, lemon juice and rind and bring to the boil. Simmer for 10 minutes th.en cool. Strain syrup through a sieve, reserving strips of lemon then set aside.

When the cake has cooked, pour syrup over the cake slowly, allowing it to absorb into the cake. When all the syrup has been absorbed and the cake is cool, turn out onto a platter to serve Serve the cake, decorated with the reserved lemon slices and with thick cream and drizzled with a little extra Colonial lemon cognac dessert sauce.

Converted by MC_Buster.

Per serving: 2724 Calories (kcal); 225g Total Fat; (72% calories from fat); 31g Protein; 165g Carbohydrate; 1482mg Cholesterol; 2351mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; ½ Fruit; 42½ Fat; 10 Other Carbohydrates Converted by MM_Buster v2.0n.

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