Light Fresh Lemony Cake - Delicious
I love this cake - seriously you're lucky i'm sharing it.
So keep it to yourself ok :)
Ingredients
- ¾ cup Castor Sugar
- 60ml Coconut Oil
- 2 Eggs Separated
- 300g Greek Yoghurt
- 1 Lemon grated zest
- 1 ½ cup Self Raising Flour
- 1 teaspoon Baking Soda
- 1 tablespoon Desiccated Coconut
Method
Using a mixer beat together the Coconut Oil and Sugar and then add egg yolks one at a time mixing in well.
Add in the Lemon zest and yoghurt.
Slowly mix in the Flour, Baking Soda & Coconut.
In a separate small bowl whisk the egg whites until they become soft peaks and then fold into the cake batter.
Pour into cake pan. I tend to use a Bundt tin
Cook at 160- 180 Celsius fan forced for about 1hr 10min. I think sometimes the seasonal changes in the yoghurt can affect the timings as well as the differences in ovens so about an hour.
Icing: Icing sugar and lemon juice and a little colouring. pending on the consistency you are after.